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THIS WEEK FOOD | SUNDAY • 13 MAY 2018 maltatoday 16 Martina Camilleri puts together a basic green salad with sauteed oyster mushrooms. This is topped with salad dressing and carrot and beet slaw. Carrots are a great source of beta carotene, vitamin A and B6. Beetroots are a great source of folate and glycine betaine which can lower homocysteine levels and promote a healthy cardiovascular system. Carrot and beet slaw Basic green salad with sauteed oyster mushrooms Ingredients 2 carrots (grated) 1 beetroot (grated) 1 tablespoon tahini ½ teaspoon smoked paprika Half a cup of black raisins (optional) 1/2 teaspoon nutmeg Salt and Pepper to taste Juice of ½ a lemon 1 tablespoon water 1 tablespoon sesame seeds 1 teaspoon cumin seeds/ ½ teaspoon dried cumin Method Just mix everything in a bowl and enjoy. Store in the fridge in a sealed container/ bowl and eat within three days. Ingredients ¼ Romaine lettuce chopped Handful of kale Handful of spinach Fresh parsley Fresh coriander (it's not the end of the world if you don't have this! You can replace it with ground coriander and add it to the carrot and beet slaw or simply eliminate it!) Half a large cucumber 1 tablespoon tahini 1 teaspoon umeboshi plum paste (can be found at Casa Natura or Good Earth) Method Wilt the kale and spinach and add a teaspoon of the umeboshi plum paste. Mix everything together. For the Mushrooms: Handful oyster mushrooms roughly chopped 2 cloves garlic 1 teaspoon coconut oil/ sesame oil 1 teaspoon tamari 1 teaspoon sesame seeds Method Heat up a non-stick pan. Melt the coconut oil and add the garlic. Add the rest of the ingre- dients and saute until the mushrooms are soft, but do not over-cook them. Assembly Place the salad into a bowl. Add the beet and carrot slaw and the sauteed mushrooms. Drizzle a tablespoon of tahini over the mushrooms and a teaspoon of sesame seeds or flax seeds over the whole salad. Add as much of the 'Ultimate green salad dressing' as you wish! You can also add half an avocado or half a cup of some boiled buckwheat or millet. Salads; more than just lettuce Domaines Ott: By. Ott Rose' Producer Information Domaines Ott* was founded in 1912 by Marcel Ott, an agricultural engineer from Alsace who dreamed of establishing a great wine estate near the Mediterranean. Today, the wineries are owned and managed by Champagne Louis Roederer and produce some of the world's most prestigious wines, but particularly rosé wines, made at distinctively different estates in Bandol and Côtes de Provence appellations. Regarded as the "gold standard of rosé" by The Wall Street Journal, in 2016 Domaines Ott* has released a new cuvée, By. Ott. Made in Château de Selle's completely new cellar, part of the winery is exclusively dedicated to making By. Ott. The grapes are hand picked, followed by strict and selective sorting on tables and an extremely delicate pressing process of whole bunches with a super short maceration to produce the beautiful light colour. Slow fermentation takes place in thermo-regulated vats BY. OTT is an elegant extension to the Domaines Ott* range, and a truly Provençal wine with conviviality and friendship at its heart. Nose: Pale and pretty in crystal-clear pink with orange undertones. The nose is delicate and fruity with notes of white peach and apricot mixed with passion fruit and mango Palate: The taste is full, fresh and crisp with echoes of the fruity aroma amplified by citrus zest and sweet spices (cinnamon and cardamom). All of the great Domaines Ott* tradition in a friendly and elegant wine. Food Affinities: excellent with lobster, veal, salade Niçoise. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA