It would seem as though the spirit of Ottolenghi joined me in the kitchen today & inspired this FRESH BUTTER BEANS & PURPLE YAM SALAD W/ HERB CHIMICHURRI. Doesn't it look like something you'd find in one of his cookbooks; veggie forward, gorgeous contrasting colors, paired brilliantly with herbs?

Indian Gooseberries are loaded with vitamin C and E that increase immunity and fight off free radicals. Therefore, great to eat in fall/winter. By itself, Gooseberries have sharp and sour taste, so the best way to eat them is by brining in salted turmeric water.

The matchstick-thin slices of turmeric root is pickled in salt and lemon juice, and are ready to be eaten within two days and refrigerated. A tbsp of the pickle eaten with meals, packs a punch with it’s immune boosting, anti-inflammatory, blood-purifying and tons of other benefits.

I used seasonal citruses - blood oranges and oranges, paired them with Fenugreek leaves, drizzled lightly warmed olive oil to reduce their bitterness and topped with toasted crushed coriander seeds and I am loving the combo!