Food Styling At Anthropologie
So we had a fantastic food styling night at the Anthropologie store on Regent Street London on Tuesday. I was literally in heaven surrounded by all of that amazing crockery! We started the event with a little demo and talk from me on all things alkaline and then sent everyone off to style their own plates of food – and some seriously impressive plates of beautiful food there were!
We made two seriously delicious dishes at the event, one was a beautiful Bircher Muesli and the second was my Butternut & Peach Salad, the recipe for which can be found in my second cookbook Honestly Healthy For Life. I also thought that for who doesn't have the book, might appreciate it, so I have included it below for you all – hope you enjoy it!
Peach & Butternut Squash Salad RecipeServes 3-4 as a starter or 2 as a main dish
For the salad:
- 1 butternut squash (you need about 200g/7oz) roasted squash)
- 1 tsp sunflower oil
- 3 ripe medium-sized peaches
- 50g (1 1/3 oz) wild rocket (arugula)
- 30g (1 ¼ oz) feta cheese
- 10 g (¼ oz) dill, chopped
- finely grated zest of 1 lemon
For the dressing:
- 10g ( ¼ oz) dill chopped
- 4tbsp olive oil
- 1tbsp rice vinegar
- ½ tsp brown rice syrup
- pinch of Himalayan salt
- juice of 1 lemon
Preheat oven to 180°C/375°F/gas mark 4
Peel the squash, cut into quarters and coat in the sunflower oil. Roast for 30-40 minutes. Remove from the oven and set aside.
Slice the peaches and the roasted squash and place on top of a bed of rocket (arugula) leaves.
Crumble feta cheese and sprinkle the dill and lemon zest over the top.
To make the dressing, simply whisk all the ingredients together and pour over the salad.
So to conclude the event, we had a little Instagram competition to find the best three photographs from the night. We will be announcing the winners later today but in the meantime here are just a few of our favourites