The inspiration for this recipe came from one of my favourite chefs, vegan guru Tal Ronen who likes to use ancient grains. Tapping into my own ancient Horn of Africa heritage with its African and Middle Eastern influences I have used hulled millet, pomegranate and added ingredients that I don’t usually use such as black quinoa and artichokes.
This is a wonderfully earthy salad—filling and nutritious. The flavour combinations are unexpected but work beautifully together.
I love the way the simple addition of turmeric, ginger and mustard seeds turns the humble cabbage into a colourful and aromatic dish.
I learnt this simple recipe from my aunt, Eedo Rabica who loves salads. We eat this salad after the main lunch. I always wondered why we eat the salad last and not first like everyone else. Then I learnt that we inherited this habit from the Italians who colonised Somalia.