What stands out most about Miriam is the joy she gets from sharing her cuisine with others. Even though she is now rarely behind the stove, she has read tons of books and traveled the world, always looking for more inspiration. In her small catering kitchen on Vanderkindere Street, a team of nine people lovingly feeds local residents, families and friends – for a small weeknight meal, as well as for a feast. Seeing the huge dishes laid out behind the counter, we immediately felt the urge to bring them home, and improvise the guest list to go with them later on. Let’s just say that nothing makes us happier than sharing a meal with people we love.

Every week, you can find Miriam’s dishes on Frichti. In the meantime, before you make your first order, we deliver to you her recipe for orange, ricotta and pomegranate salad.

Ingredients for 8 persons:
– 3 oranges
– 2 tablespoons of lemon juice
– 1 tablespoon maple syrup
– 1 tbsp orange blossom water
– 2 radicchios
– 1 romaine salad
– 1/2 packet of radish or purple basil sprouts
– 100 g ricotta cheese
– ¼ of a pomegranate seed
– 40 g of crushed nuts
– Olive oil
– Salt and pepper

Cut off the tops and bottoms of the oranges. Peel the oranges raw over a bowl to catch the juice. Cut the oranges into thin slices.

Pour the juice of the oranges into a saucepan and add as needed to obtain 30 cl of juice. Add lemon juice, maple syrup and a pinch of salt. Bring to a low boil and simmer for 20 to 25 minutes, until only a thick syrup remains in the pan. Let cool before adding the orange blossom water.

Detach the radicchio leaves and chop them coarsely. Do the same with the romaine salad. Mix with a drizzle of olive oil, salt and pepper. Toss gently. Place the salad in the bottom of a round dish. Garnish with orange slices, sprouts, pomegranate seeds and ricotta cheese. Drizzle with orange syrup and garnish with crushed walnuts.