May 13, 2009
As a Saskatchewan girl, I wanted to create a dish that made the most of our agricultural bounty. The shocking bit: this lovely entree is wheat-free! This recipe showcases Saskatchewan ingredients that may surprise you. For example, did you know that Saskatchewan is second only to India in chickpea production? Or that we produce more wild rice than any other province? The honey and cumin are farmed here too, and the tomatoes, chives, dill and arugula all come from my own garden. This dish is also lovely cold. Any heirloom tomato could replace the yellow ones, but if I can't get a good garden tomato for that hint of sweetness, I would tend to add dried sour cherries (also from Saskatchewan) as a winter variation. Omit the chevre, and you have a vegan dish. Of course, the perfect accompaniment to this warm salad is a slice of crusty bread made from, yes, you guessed it, wheat!