Hello November! I am starting to love this month, even if this is the worst time of the year for me: days getting shorter and darker, leaves falling, grey and rainy days in Milan. Four years ago I moved to Milan and I started a new life, finishing my studies and now I am still working hard to get what I want. Working in a restaurant gives me the opportunity to work on my approach to people and to try and taste new food, new flavours and new combinations. I have discovered that I am doing well with kids and that I love beetroot on pizza! So everyday is a new challenge for me.
I am lucky as my mates are great, my boss is young and the kitchen crew is incredibly multitasking and the guys come really from all over the world. Of course I still have to work on my diplomacy and my resistance (believe me sometimes it is so so damn difficult to keep calm with clients) and on my face expressions! But I am improving day by day.
This last month I almost didn’t try new recipes as I am eating every evening at the restaurant and my lunch meals are almost always salads or soups on the go. Sad but true, not having time to cook after gym and before going to work I prefer to have a rest or go out for coffee with friends.
Today, having a day off I decided to try a new salad combo using pomegranate seeds. I love them so much, the little ruby gems, they are perfect with goat cheese, with mushrooms or to make a delicious sauce for your fillet. This time they come in a super easy and healthy version: mixed with green salad and Feta cheese.
Ingredients for 2
1 bag mixed greens (rocket, baby spinach, fennel and radicchio)
100gr Feta cheese
1 big pomegranate (seeds only)
2 Tbsp extra virgin olive oil
juice of 1/2 lemon
1 Tbsp tahini sauce
black pepper and salt
Mix the oil with lemon juice, add salt and pepper and season the salad. Cut the Feta cheese into crumbs using your hands and add it to the salad. Add the pomegranate seeds and finally add the tahini sauce. If you like, you can also add a handful of mixed seeds (sunflower, pumpkin and any others). Serve with a grilled slice of bread and enjoy.