Green salad with cantaloupe, rhubarb vinaigrette & nut "parmesan"


Last Sunday we had a lovely little brunch at our place. As I promised on Instagram (if you're not following yet, go do it: @feedthedarkness), I'm going to share some recipes!


SO MUCH FOOD. Thankfully I am surrounded by people who also enjoy cooking, so no, not all of it was made by me. Like that beautiful hummus and the blueberry breakfast muffins! Shout-out to those juicy cherries over there, too, I think I ate like half of them by myself.

A while back I posted this version of basically the same salad on instagram - so keep in mind that this recipe is easy to turn into a proper lunch by adding some more veggies, beans, tofu, seitan, etc. For the brunch I wanted something lighter and fresh, something that is also perfect for your picnic on a hot summer day!

Green salad with cantaloupe

(serves 4)

  • ~150g baby spinach

  • ~70g arugula

  • 1/2 cantaloupe melon

Thoroughly wash the baby spinach and arugula, shred the leaves smaller by hand if you want to. Remove the seeds and cut out the hard skin of the cantaloupe. Cut the juicy parts into pieces as you like. Mix the cantaloupe pieces and the greens in a large bowl. Try to keep the salad cool until serving!

Rhubarb vinaigrette

    •    ~8cm piece rhubarb
    •    juice of 1/2 lemon
    •    1½tbsp apple vinegar
    •    1/2tbsp agave syrup or sugar
    •    1/2tsp ground black pepper
    •    a pinch of salt


Wash the rhubarb carefully and grate the piece into a cup. If you can, use a grater with small razors (as shown in the image above). Add the lemon juice and apple vinegar, then mix in the sugar or agave syrup, black pepper and salt.

Nut "parmesan"

    •    ~1dl brazil nuts
    •    1tbsp nutritional yeast
    •    1tsp natural umami powder
    •    1/2tsp garlic powder
    •    1/2tsp salt

There are different ways to make this nut crumble that tastes remotely like parmesan cheese, and this particular version is something I made out of what I usually have at home - I've tried using walnuts and it works just fine, but I prefer brazil nuts for the taste. I've also heard of using miso paste, and I definitely want to try that out, but damn... that sh**'s expensive!  Anyway, I've completely fallen in love with natural umami powder. Goes amazingly with anything green you might fry on a pan (hello, broccoli).

Cut the brazil nuts into smaller pieces and place into a bowl with all the other ingredients. Ground with an immersion blender (or use a food processor if you've got one). The crumbs will stick to the blades, so when you're taking them out (probably a couple of times in the middle of the making) be sure not to do this with your fingers or at least take your hands off the power buttons, or unplug the whole thing if you're as clumsy as me. Seriously. You'll want to use those fingers for picking up delicious treats in the future.

Get some salad on your plate, sprinkle on some vinaigrette and nut parmesan.

We also had some amazing (yet simple) potato salad, and I will share the recipe in the next post. Stay tuned!