RECIPE
Verde Lanza ON THE TABLE
Pascale Naessens is, besides being a celebrated cookbook author, TV personality and ceramicist, above all the woman who left a bold mark on Belgian cuisine. With her first cookbook, she laid the foundation for a new way of cooking, one where health and purity took center stage. Later, she set another milestone in the world of tableware with her Serax collection Pure, the first to convey the feeling of perfect imperfection without sacrificing functionality or comfort. Now she introduces Verde Lanza, a collection that brings a warm, sunlit holiday feeling to the table.
For her most recent book Eén Pan (One Pan), Naessens didn’t just pick up her pen, she also returned to her ceramics studio. She created a line of tableware that brings the dishes in the book to life. This collection struck a deep chord with her fans and became so beloved that Serax wanted to give the design a broader reach.
The new collection is called Verde Lanza, a name that refers to the island of Lanzarote, part of Spain’s Canary Islands. Lanzarote is a place where Naessens often stays and holds close to her heart. The volcanic island, with its stunning black moon-like landscapes, offers her the peace where her creativity is born.
Rainbow salad
Ingredients
- 75 g soba noodles (1 roll)
- 80 g red cabbage
- 1 carrot
- 40 g snow peas
- 80 g frozen edamame beans
- 20 g roasted cashew nuts
- 1 tbsp sesame seeds
For the cashew dressing:
- 30 g cashew butter
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp lime juice
- A handful of coriander leaves
- A handful of basil leaves
Preparation
- Bring a pan of salted water to the boil and cook the soba noodles for about 5 minutes, or until tender. Add the edamame beans during the last 2 minutes.
- Meanwhile, prepare the dressing. Mix the cashew butter with the sesame oil, soy sauce, honey and lime juice. Add 4–5 tablespoons of water and stir until you reach a yoghurt-like consistency. If the dressing is still too thick, add a little more water. Finely chop half of the coriander and basil, and stir them into the sauce.
- Slice the red cabbage into fine strips and cut the carrot and snow peas into thin julienne. Roughly chop the remaining coriander and basil.
- Drain the noodles and edamame, rinse under cold water and let drain. Place them in a large bowl together with the sliced vegetables and dressing.
- Roughly chop the roasted cashews and sprinkle them over the noodle salad along with the sesame seeds. Finish with a few extra basil and coriander leaves if desired.
