The canteen of the present moment by Victoria Werlé Bulgur, ginger, roasted carrots

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. Smart, tasty and eco-responsible fooding.

Victoria and Joe opened their first Parisian canteen on the banks of the Canal Saint-Martin in 2016 and have just published a book of tempting recipes, IMA Canteen. Vegetarian cuisine by Joe (Massot Editions, 2019). Each month, it will pass through the kitchens of Buddhist News to tell us his secrets. For this new recipe, Victoria takes us to Asia.

Bulgur, ginger and roasted carrot salad

Preparation time: 30 min
Cooking time: 45 min

For 6 people

For the salad:

300g bulgur
800 g carrots cut diagonally
Olive oil
100g dates, pitted and coarsely chopped
100g unsalted peanuts
1 bunch cilantro, stripped and chopped
Salt pepper

For the dressing:

1 clove of garlic
3 cm of ginger
3 oranges (juice and zest)
3 tablespoons of olive oil

Preheat the oven to 200 ° C.
Cook the bulgur for 10 minutes in salted boiling water.
Coat the carrots with olive oil. Salt and roast in the oven at 200°C for 30 minutes.
For the vinaigrette: mix together the garlic, ginger, orange juice, zest and olive oil.
Once the bulgur has cooled, add the carrots, dates, peanuts, coriander and vinaigrette. Adjust seasoning with salt and pepper.