La rentree: salata aromata de dovleac copt si hrisca/La rentree: fragrant butternut squash and buckwheat salad

Candva, prin generala, am avut o lectie la franceza intitulata La Rentree. Adica intoarcerea la scoala, cu ghiozdanele, pachetel cu mancare, pantofi noi si stomacul plin de emotii. La randul meu proaspat intoarsa din vacanta, cu bateriile incarcate si dor de bucataria mea mica, am descoperit la market un dovleac dolofan caruia nu i-am putut rezista. Si uite-asa am creat creatura: salata aromata de dovleac copt si hrisca.

Ingrediente

1/2 dovleac pentru placinta

1/2 cana de hrisca

5 linguri ulei de masline

zeama si coaja de la 1/2 lamaie

5-6 frunze de busuioc

2 catei de usturoi

sare, piper

1. Taiem dovleacul in doua, curatam una din parti de coaja si o taiem cubulete de 2 cm (dovleacul meu mi-a dat tare mult de furca la faza asta). Asezam cubuletele intr-o tava mare non-aderenta si le stropim cu 2 linguri de ulei de masline si un praf de sare. Dam la copt la foc mediu aprox. 30 minute sau pana se coace.

2. Intre timp fierbem hrisca in apa cu putina sare. Cand este gata, o lasam la scurs intr-o sita fina.

3. Pana se fac dovleacul si hrisca pregatim dressing-ul: intr-un borcan cu capac amestecam 3 linguri de ulei, zeama si coaja lamaiei, sarea, piperul (eu am rasnit un amestec de piper colorat) si frunzele de busuioc.

4. Amestecam hrisca, dovleacul si dressingul si ne bucuram de gustul dulce si aromat al dovleacului de toamna.

Bine v-am (re)gasit,

Andie 

I used to love going back to school: the new shoes, backpack, lunchbox and butterflies in the stomach – what is there not to miss? We’ve recently returned from a superb vacation in Spain and found a lovely squash at the market; I couldn’t resist so I felt inspired to create this fragrant salad.

Ingredients

1/2 butternut squash

1/2 cup buckwheat

5 tbs olive oil

zest and juice of 1/2 lemon

5-6 basil leaves

2 garlic cloves

salt, pepper

1. Cut the squash in half, peel it and cut it into 2cm cubes. Place them in a non-stick baking sheet, drizzle with 2 tbs olive oil and a pinch of salt and bake for about 30 min. or until ready.

2. In the meantime, boil the buckwheat with a little bit of salt; when ready, drain well.

3. Prepare the dressing by mixing the rest of the ingredients: 3 tbs olive oil, 2 crushed garlic cloves, chopped basil leaves, salt, peper, zest and juice of the lemon.

4. Mix together all of the above and enjoy this wonderful, fragrant autumn salad.

Nice to be back,

Andie