Spas and weight loss

Harvest salad

Serves 6.

Ingredients
• 454 g cooked Black beans
• 225 g cooked Israeli cous cous
• 454 g corn niblets
• 60 g flax seeds
• 225 g raisins
• 170 g julienned sun dried apricots
• 30 g chopped cilantro
• 60 g fine diced red pepper
• 60 g fine diced red onion
• 30 g sunflower seeds
• 90g pumpkin seeds
• 170 ml grape seed oil
• 120 ml white balsamic vinegar
• 120 ml balsamic vinegar
• 45 ml olive oil
• 3 Belgium endive
• 2 frisee
• 36 grape tomatoes
• 30 g fine diced shallots
• 1 Radicchio
• 30 g radish cress
• 15ml lemon juice
• salt to taste
• pepper to taste

Method:
1. Soak black beans overnight in water and refrigerate.

2. Place soaked black beans in medium pot cook until tender, strain and set aside to let cool.

3. Cook Israeli cous cous, and reserve.

4. Combine black beans, cous cous, seeds, peppers, onions and corn in mixing bowl.

5. Add grape seed oil and white balsamic vinegar. Mix completely.

6. Finish with fresh chopped cilantro and season to taste.

7. Place salad in ceramic cup or mould, wrap and refrigerate.

8. Place balsamic vinegar on low heat and reduce by two thirds or until thickened, let cool.

9. Season Belgium endive and grill until tender. Let cool.

10. Toss frisee, Belgium endive, shallots, radish cress and grape tomatoes with olive oil and squeeze of lemon, season to taste.

11. Place molded salad on square plate for nice effect, arrange endive salad and drizzle balsamic vinegar around plate.
From James Bodanis, CCC, Executive Chef at Holtz Spa

Photo: Courtney Van Dyk