Last week’s red heat wave alert has been withdrawn but it will still be very hot in Luxembourg! July 2018 was one of the five driest July months on record (since 1947). An average of 14.3 liters per square meter were measured in July 2018, making it the 5th driest July in history. So far, the sad record is held by July 1999, when only 2.2 liters of rain fell per square meter over the course of the whole month.The thing that stands out in these number is that all records have been broken fairly recently, a dangerous trend that is likely going to continue.
These extremely high temperatures makes me longing for easy meals that can be prepared in a whip. I do not like spending too much time in the kitchen these days, since our house is really poorly insulated. Quick and easy! And that’s exactly what this Brussels sprouts and Swiss chard salad is.
- 500 g Brussels sprouts
- 4-6 Swiss Chard leaves
- 1/3 cup raw sunflower seeds
- 1 tablespoon whole-grain mustard
- juice of 1 lemon
- 3/4 tsp. Himalayan salt
- 1 tbsp. maple syrup
- 2 tbsp. rapeseed oil
- Wash the Swiss Chard, cut away the stems (pickle them, instead of throwing them away, and refrigerate for later use), and thinly slice the leaves.
- Wash the sprouts, cut away the stems and remove the outer leaves. Shred them using the shredding blade of a food processor or slice thinly with a knife.
- Toast the sunflower seeds in the skillet on the stovetop over medium heat untill golden brown. Set aside and let cool.
- Make a dressing from the oil, mustard, lemon juice, salt, and maple syrup .
- Toss the Brussels sprouts and Swiss Chard together, and pour in the dressing. Toss to coat and sprinkle with the toasted sunflower seeds.