By Johané Neilson
Colour blocking is a huge trend in fashion and décor. Now it is even popping up on the plate!
Colour in food represents high amounts of nutrients such as vitamins and antioxidants. Why not play with this principle and group foods according to colour? Recently I’ve noticed salads grouped on menus not according to the main ingredient, but rather their colour. Now you can order a red salad: something like pickled beetroot wedges, sliced radishes and red veined spinach drizzled with strawberry and red wine vinaigrette or a green salad: assorted herbs, apple slices and roasted fennel served with a creamy yogurt dressing or perhaps try a Babel restaurant inspired Orange Salad of pumpkin, oranges, carrots with a sprinkling of pomegranate seeds.
This delicious looking green plate is from artkulinaria.pl and you can find the roast pumpkin salad recipe in the April issue of Home. Beetroot risotto with it’s bright pink palate might not appeal to everybody, but it tastes amazing.
Your food combinations can be as creative as you like, so go on, play with your food – it may just be good for your health!
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