Fancy a summer farmers’ market bowl? On this episode of EATKINDLY With Me, Nathan-Josias makes a fresh veggie-packed bowl using local, seasonal produce.
The model and French plant-based chef visits a local market in London to pick up produce for the summer bowl. His first stop: fruit and vegetable store Ted’s Veg. “I think I’ll find everything I need here,” he says.
“Shopping local is so important for me. I can create contact with the farmer. And at the same time, I’m sure I’ll always get fresh and tasty products,” Nathan-Josias adds.
The chef picks up his favorite summer fruit: melons. He also snags some asparagus, radish, and spinach. “The way I make my summer bowl, and usually all types of salad, I just go with the rainbow. I try to choose many different colors,” he explains.
Nathan-Josias stops at nut supply shop Food & Forest next for local English walnuts. Two of the brand’s nuts are grown locally in Kent. The rest are grown in different countries using regenerative farming. The agricultural practice is a conservation approach to farming. It helps to improve the health of the soil and maximize crop diversity.
With all of his ingredients at hand, it’s time for him to get cooking. Nathan-Josias whips up a homemade dressing using only a handful of ingredients: sunflower oil, olive oil, balsamic vinegar, mustard, and salt and pepper to taste. He also tops his summer farmers’ market bowl with vegan feta cheese.
Summer Farmers' Market Bowl
- 1/2 melon
- 400 grams spinach
- 3 radish
- 1 cup uncooked beans
- 200 grams thin asparagus
- 100 grams strawberries
- 100 grams vegan feta
- 1 tablespoon sunflower oil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon mustard
- Salt and pepper, to taste
Cut the tail off of the asparagus and put them in a pan to simmer for 10 minutes.
Cook the beans in boiling water for 10 minutes.
Wash the spinach and the radish in water. Drain the spinach and chop it. Cut the radish into thin slices.
Carve the melon and cut it into thick cubes.
Wash the strawberries and cut them into quarters.
Combine the asparagus, beans, spinach, radish, melon, and strawberries in a bowl. Top with vegan feta.
For the dressing, stir the sunflower oil, olive oil, balsamic vinegar, mustard, and salt and pepper together in a bowl. Drizzle onto your salad, and enjoy!
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