Manuka honey salad, legumes and apples

My jaw dropped when I saw what this month’s TCM 54 challenge was all about. Not so much because being a blog novel I hadn’t quite understood yet what a wonderful game/challenge it was MTC was was , but moreover I hadn’t understood in the least that not only a dish could be chosen to elaborate, but also an ingredient in general.

And what a surprise for a sweet tooth like me (gluttonous/healthy 😉 ) to see that the protagonist chosen by Eleonora Colagrosso and Michael Meyers of Burro e Miele winners of the January challenge was none other than honey.

Do you remember that question circulating on the web, what could never be missing in the kitchen in your home?

Here, honey can never be missing in my house. Although with the change in food, the consumption of sugars has dropped drastically, honey remains the sweetener par excellence.

On every journey, one returns home with tea and honey. This summer, upon returning from a university internship in New Zealand, my son gave us a jar of Manuka honey which I keep like gold and a sip when needed.

In fact, Manuka honey comes only from New Zealand, since Manuka plants grow spontaneously only in NZ.

Manuka honey is probably the only food I have ever had antibacterial efficacy It is indicated for nasal congestion, for the respiratory tract, improves the efficacy of antibiotics and reduces the side effects of chemotherapy.

The first to discover its beneficial effects were even the Maori who used it both as a food and as a natural antidote in the treatment of wounds, ulcers and burns.

I have to get my tennis-loving daughter to read: “World tennis number 1 Novak Djokovic,” The first thing I do out of bed is to drink a tall glass of room- water temperatures.

The second thing I do might really surprise you: I eat two spoonful of honey Everyday.

It is not used much in the kitchen because it has a fairly strong (but very good) flavor and is combined with vegetables and whole grains, or in any case with dishes with a delicate flavor.

So I wanted to combine it with the ingredients that I absolutely love the most, the combined legumes + cereals + vegetables and oilseeds.. The result was a very appetizing, fresh and delicate salad.

Also read: PANCAKES WITH MANUKA HONEY

Manuka honey salad, legumes and apples

Ingredients for two people:

• 100 g of eye green beans
• 100 g of pearl barley
• 10 nights
• 50 g of fresh organic baby spinach
• 1 mela renetta was
• chia seeds, sunflower seeds to taste
• salt, extra virgin olive oil to taste
• 2 tablespoons of Manuka honey
• the juice of one lemon.

Procedure Manuka honey salad, legumes and apples

1. Soak the black-eyed peas for a few hours, if possible overnight.
2. Cook them under pressure with a bay leaf for half an hour.
3. In the meantime, cook the barley with twice as much water for 30 minutes.
4. Wash the baby spinach, break the walnuts and chop them coarsely, wash, peel and finely slice the apple, sprinkling it with the juice of half a lemon so it doesn’t oxidize.
5. Emulsify the manuka honey with a drizzle of oil and the remaining lemon juice.
6. Mix green beans, barley, baby spinach, chia seeds, sunflower seeds and walnuts, season with salt, season with the Manuka honey emulsion, and decorate with the apple slices.