The year 2017 is just coming to an end. Like every year, I kind of feel astonished how fast the year has just passed by. Time flies – that’s so true. Looking back on 2017, I am more than grateful for all the exciting moments I experienced and the people I met. I am so grateful to have the chance to live my life to the fullest. 2017 was packed with lots of joyful moments, some challenges and great opportunities. Especially, I will remember the awesome time I had during my semester abroad in beautiful Norway. Food, of course, played a huge role in 2017. Even though I only rarely published new recipes on the blog this year, I prepared hundreds of delicious meals and tested some new ingredients and combinations. Thus, I want to share one more amazing recipe from 2017 with you: A fennel-carrot salad with couscous.
Summer always feels like the best season of the year – even though I am also in love with the breathtaking winter wonderland. Still, in summer the people spend more time outside with their family and friends and of course good food. Barbecues and picnics are my favorite summer events! 😉 Sometimes, I plan these barbecues and picnics a bit in advance to prepare some special food. However, spontaneous meetups are also great. Therefore, I always have my classic summer recipes ready to prepare with delicious food last minute. Especially for barbecues, veggie lovers like me used to have a tough time when the grill was completely occupied with meat, sausages, and Co. But there are plenty of alternatives that vegetarians and vegans can enjoy for barbecues that do not require a blank spot on the grill such as a cauliflower salad.
Cauliflower pomegranate salad enriches flavors
Besides homemade bread, I love to have a variety of dips and hummus. Additionally, I am a huge fan of potato wedges and lots of salads. This baked cauliflower pomegranate salad is definitely a must-have salad for any barbecues or picnics to come! I am sure you will also love this crunchy nutty taste of the cauliflower in combination with the refreshing pomegranate juice and mint flavor. I would even bet that 9 out of 10 meat eaters will enjoy this salad as a side dish for their grilled specialties.
Happy Easter to all of you! I hope you enjoy the bank holiday as much as I do and spend some quality time with your family and friends (and of course a lot of good food! ;)). I enjoy some vacation with my family in the Netherlands and try to forget all university projects that are waiting for me once I am back in Münster hahaha. Originally, I wanted to prepare a carrot cake and post that recipe as Easter blog special. Therefore, I already bought 1kg of carrots a few days ago. However, I did not have any time to actually bake a cake, so I just packed all the carrots and brought them with me to the Netherlands. Here we are staying in an apartment with kitchenette (without an oven!) so at least I can prepare some fresh food :). Hence, I could prepare a fresh carrot salad with chickpeas, tomatoes, cashews and celery leaves for dinner.
Actually, this salad is also a perfect takeaway option for lunch at university or work. I will definitely prepare this salad for busy days at university. Enjoy your Easter Sunday and good luck with the egg hunt!