“Three sisters” warm salad

Salads

May 7

The “Three Sisters” refers to the three main crops cultivated by indigenous people of Central and North America: corn, beans and squash. Grown together as “companion” plants, they support each other in the field - and complement each other nutritionally.

When eaten together, they provide all essential amino acids, making this salad a naturally balanced and complete dish.

Prepare the beans

Add the finely chopped onion, carrots and celery to a thick-bottomed casserole with about 100-150 ml water.

Bring to a gentle simmer and cook for 10 minutes.

Add the beans, corn, and tomato juice. Return to a gentle simmer and cook for 20-25 minutes, until the liquid reduces and thickens. Turn off the heat, add 1 tablespoon of olive oil, mix well, and let rest briefly.

Roast the pumpkin

Preheat the oven to 220C with ventilation.

Peel and cut the pumpkin (or butternut squash) into medium-sized cubes.

Toss with olive oil, balsamic vinegar, a grind of pepper, and a pinch of salt.

Spread on a lined baking tray and roast for about 30 minutes, until golden and caramelized on the edges.

Assemble the salad

Spoon the warm beans onto serving plates.

Add the corn and the roasted pumpkin on the top.

Sprinkle with chopped parsley.

Finish with a drizzle of olive oil and lemon juice.

Season with a pinch of salt.

Serve warm.