Victoria Werlé's canteen of the present moment: Freekeh, zucchini and cashew

- through Sophie Solere

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A follower of instinctive and spontaneous cuisine (in Japanese "Ima" means "present moment"), Victoria Werlé has joined forces with English restaurateur Joe Elliott to launch a whole new form of vegetarian "canteen" which favors raw food and for zero waste, the young chef hardly ever peels the vegetables she cooks. Or an eco-responsible vision of fooding.

For this new recipe, Victoria takes us into oriental flavors, with a dish based on freekeh, green wheat roasted over a wood fire, with a smoky and mineral taste.

Freekeh, zucchini and cashew

Preparation time: 30 minutes
Cooking time: 30 minutes

For 6 people

For the salad:

400g freekeh
2 zucchini, cut into wedges
Olive oil
1 pinch of ground hot pepper
1 bunch sorrel, stripped and coarsely chopped
100 g of parmesan in shavings
1 handful of shallot pickles
1 handful of roasted cashews
½ bunch mint, stripped and chopped

For the dressing:

2 tablespoons pickle juice
3 tablespoons of walnut oil
3 tablespoons of olive oil
Salt and pepper from the mill

Preheat the oven to 200 ° C.
Cook the freekeh in salted boiling water for about fifteen minutes. Let it cool.
Coat the courgettes with olive oil and a pinch of chilli. Salt and bake at 200°C for 15 minutes.
Prepare the dressing and pour it over the freekeh.
Add the rest of the salad ingredients, and mix gently so as not to crush the zucchini flesh.

photo of author

Sophie Solere

Sophie Solère is an economic and social journalist who has been interested for years in the environment and interdependence. She works for Buddhist News, a media platform dedicated to Buddhist spirituality and wisdom. By practicing yoga and meditative dance, Sophie discovered the power of spiritual journeys, which offer so many paths to (re)find yourself. She is dedicated to sharing inspiring stories and valuable advice on spiritual practice and the environment with Buddhist News readers.

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