An evening in Ibiza hosted by Ruby Kelly… We gathered and dined with new friends in traditional Spell style ~ deep in conversation over farm to table food cooked by Ruby herself. We connected over the island and styled each other in our favourite styles from Splash + Sweet Nothings.
Recreate Ruby's herb and citrus inspired salad that looked like it was foraged from a fairy garden.
Fairy Salad Recipe
Serves 6
Ingredients
1 large sweet potato, peeled and cubed
1/2 cup dried cranberries
3-4 radishes, thinly sliced
1 cup quinoa
1 cup vegetable stock
1/2 cup freshly squeezed orange juice
1/4 cup mixed wild-foraged herbs {such as sage and rosemary}
1/4 cup edible flowers {like pansies, nasturtiums, or violets}
2 tbsp honey
2 tbsp balsamic vinegar
1 tbsp fresh lemon juice
3 tbsp olive oil
Salt and pepper to taste
Method
Preheat your oven to 200°C. Toss the cubed sweet potato with olive oil, a pinch of salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized. Set aside to cool.
Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the vegetable stock and orange juice. Bring to a boil, then add the quinoa. Reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool.
In a large mixing bowl, combine the cooked quinoa, roasted sweet potato, dried cranberries, radish slices, and wild herbs. Gently toss to mix.
In a small jar or bowl, whisk together the honey, balsamic vinegar, lemon juice, olive oil, salt, and pepper until well emulsified.
Drizzle the dressing over the salad mixture and toss gently to coat all the ingredients evenly.
Transfer the salad to a serving dish and sprinkle with edible flowers for a magical, fairy-garden finish. Serve with fresh, crusty bread.
Host Ruby Kelly
Catering Rubys Recipes
Ceramics Earth Art Ibiza
Artisanal Breads Forn D'es Port