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As long-standing fans of the COMO Hotels group, we were super excited to discover they were launching a cook book! The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen is a vibrant new cook book celebrating delicious, fresh, healthy food as part of a holistic wellbeing programme for use in the comfort of your home.

RAW SALAD

160G/51⁄2OZ (2 CUPS) SHREDDED RED CABBAGE

160G/51⁄2OZ (2 CUPS) SHREDDED CHINESE WHITE CABBAGE

1⁄4 RED ONION, SLICED LENGTHWISE

1 ZUCCHINI (COURGETTE), CUT INTO SPAGHETTI ON A TURNING SLICER OR CUT JULIENNE

240G/81⁄2OZ PEELED BUTTERNUT PUMPKIN, PEELED, CUT INTO SPAGHETTI ON A TURNING SLICER OR CUT JULIENNE

7.5G/1⁄4OZ (1⁄2 CUP) FLAT-LEAF PARSLEY LEAVES

2 BABY GEM LETTUCE, BASE REMOVED AND CUT INTO 3CM/11⁄4 INCH LENGTHS

1⁄2 TELEGRAPH CUCUMBER, CUT IN HALF LENGTHWISE, SEEDED AND SLICED

4 LARGE CHERRY TOMATOES, SLICED

4 STEMS BROCCOLINI, TRIMMED, BASE PEELED

1 AVOCADO, PEELED, STONED AND QUARTERED

1⁄2 LARGE BEETROOT, PEELED, CUT INTO SPAGHETTI ON A TURNING SLICER OR CUT JULIENNE

 

RAINBOW SLAW DRESSING

2CM/3⁄4 INCH PIECE GINGER, PEELED AND GRATED

60ML (1⁄4 CUP) RAW APPLE CIDER VINEGAR

1 CLOVE GARLIC, GRATED

1 TEASPOON DIJON MUSTARD

2 TABLESPOONS TAMARI SOY

2 TABLESPOONS RAW HONEY

125ML (1⁄2 CUP) EXTRA-VIRGIN OLIVE OIL

 

TO SERVE

4 LARGE BUTTON MUSHROOMS, PEELED AND THINLY SLICED

30G/11⁄2OZ (1 CUP) ALFALFA SPROUTS

2 TABLESPOONS HEMP SEEDS OR CHIA SEEDS

 

METHOD

For the raw salad, mix the cabbages and onion in a bowl. In another bowl, mix the zucchini, pumpkin and parsley. Divide the lettuce among 4 bowls and cover with the cabbage mixture and then the pumpkin and zucchini mix. Top with a layer of the cucumber, tomatoes, broccolini and avocado, then finish with a tangle of beetroot.

For the rainbow dressing, whisk the ginger, vinegar, garlic, Dijon mustard, tamari and honey in a bowl. Gradually whisk in the olive oil until combined.

To serve, scatter over the sliced mushrooms, alfalfa sprouts and hemp seeds, placing the rainbow slaw dressing on the side.

Recipe taken from COMO Shambhala’s new cook book, The Pleasures of Eating Well: Nourishing Favourites from the COMO Shambhala Kitchen

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