Because in food I trust. In all forms and shapes. 

Hummus salad

Hummus salad

This may be my favorite salad. I think it’s because it combines everything I like – beets, kale, peas, and, of course, hummus.

4 guinea fowl or chicken eggs
1 tbsp white wine vinegar for poaching eggs
4 small ripe avocado, peeled, cleaned, chopped

265 g small new beets, skin on, cut in eighths
2 cloves garlic, peeled, finely chopped
1 sprig rosemary, leaves only
10 coriander seeds
1/2 orange zest, finely grated

240 g canned chickpeas
60 ml liquid from canned chickpeas
2 cloves garlic, peeled, crushed
1/2 tsp cumin seeds
1/4 tsp coriander seeds
3 tbsp lemon juice
3 tbsp tahini
1 tsp freshly-ground Tellicherry pepper
sea salt to taste
4 tbsp mild extra virgin olive or avocado oil
red chilli to taste, if desired

2 tbsp olive oil for frying
120 g kale
1 large clove garlic, peeled, crushed
100 g green peas
1 sprig rosemary, leaves only
freshly-ground black pepper to taste
1/2 orange, juice


Preheat oven to 200°. Mix the beets with the other ingredients, place on a baking pan lined with parchment paper, and bake for 25 minutes or until the beets are ready – still crunchy on the inside but roasted on the outside.

Meanwhile, process all the ingredients for the hummus in a blender until smooth and creamy.

Prepare poached eggs. Boil water in a pot. When it reaches a boil, reduce heat and add vinegar. You can crack eggs individually into small bowls. Pour the egg onto a skimming spoon so the excess egg white drains away. Carefully, but quickly, slide the egg into the simmering water and cook for as long as required to achieve desired doneness (about 3‒5 minutes). Carefully remove the egg from the pot and place on a plate. Repeat with the remaining eggs.

When the beets are almost done, heat oil in a pan and fry the kale with the other ingredients. Fry until the kale is done, the peas are heated through, and all the flavours have blended (about 2 minutes).

Place the hummus on a serving dish, arrange the beets, kale, avocado, and eggs on top, and serve.

Recipe: Signe Meirane
Photo: Armands Meirans
From my book Crazy About

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