Fancy a bowl of the summer farmer’s market? In this episode of EATKINDLY With Me, Nathan-Josias prepares a bowl of fresh vegetables made with local and seasonal products.
The herbal French model and chef visits a local market in London to purchase produce for the Summer Bowl. His first stop: Ted’s Veg fruit and vegetable store. “I think I’ll find everything I need here,” he said.
“Buying local is so important to me. I can create contact with the farmer. And at the same time, I am sure to always have fresh and tasty products, ”adds Nathan-Josias.
The chef picks his favorite summer fruit: melon. He also catches asparagus, radishes and spinach. “The way I prepare my summer bowl, and generally all types of salad, I’m happy with the rainbow. I try to choose several different colors, ”he explains.
Nathan-Josias stops by the Food & Forest nut supply store next door for local English nuts. Two of the brand’s nuts are grown locally in Kent. The rest is cultivated in different countries using regenerative agriculture. Agricultural practice is a conservation approach to agriculture. It helps improve soil health and maximize crop diversity.
With all of his ingredients at his fingertips, it’s time for him to get down to cooking. Nathan-Josias makes a homemade dressing using just a handful of ingredients: sunflower oil, olive oil, balsamic vinegar, mustard, salt and pepper to taste. He also garnishes his summer farmer’s market bowl with vegan feta cheese.
Summer Farmer’s Market Bowl
- 1/2 melon
- 400 grams of spinach
- 3 radishes
- 1 cup of uncooked beans
- 200 grams fine asparagus
- 100 grams strawberries
- 100 grams vegan feta
- 1 tbsp sunflower oil
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 teaspoon mustard
- Salt and pepper to taste
Cut the tail off the asparagus and put them in a saucepan to simmer for 10 minutes.
Cook the beans in boiling water for 10 minutes.
Wash the spinach and radishes in water. Drain the spinach and chop it. Cut the radish into thin slices.
Cut the melon and cut it into thick cubes.
Wash the strawberries and cut them into quarters.
Combine asparagus, beans, spinach, radishes, melon and strawberries in a bowl. Garnish with vegan feta.
For the dressing, combine sunflower oil, olive oil, balsamic vinegar, mustard, salt and pepper in a bowl. Pour over your salad and enjoy!
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