Recipe: how to make a Green Superfood Salad?
It's the super salad that could almost convert carnivores to vegans. Imagined by the French healthy fast food Cojean, it is of course vegan, made up of organic cereals, vegetables and herbs on the basis of a vegetable hummus. A healthy recipe, but resolutely gourmet.
Preparation : 20 mins
Cooking : 10 minutes
Ingredients for 4 persons :
200g broccoli
200 g shelled peas 8 round red radishes
50 g arugula
Sakura cress or other small shoots of your choice
Fine salt, ground pepper
Sauce :
8 c. at s. olive oil
8 c. at s. red fruit vinegar
2 tbsp. at s. chopped chives
1⁄2 cm fresh ginger, peeled and finely chopped
2 tbsp. at s. lemon juice
1⁄2 tsp. c. cumin powder
3.5 cl of water
Spinach basil hummus:
180g organic cooked chickpeas
1⁄2 garlic clove
1 handful of fresh spinach
1 handful of fresh basil leaves
50g tahini (sesame paste)
2 tbsp. at s. lemon juice
1⁄2 tsp. c. cumin powder
3.5 cl of water
Preparation :
Finely mix all the ingredients for the spinach basil hummus. Season with salt and pepper. Clean the radishes, cut them with a mandolin into very thin slices, handle with care. Wash the broccoli, cut it into brunoise. Wash and coarsely chop the arugula. Bring salted water to a boil in a small saucepan. Blanch the peas for 1 minute, drain and plunge into ice water. Once cooled, drain again. At the same time, cook the quinoa as indicated on the package. Drain, cool under cold water, drain well. Combine the sauce ingredients. Combine the quinoa, vegetables and arugula, add the sauce. Salt and pepper. In plates, dress the hummus, then the salad on top. Add a turn of the pepper mill and finish with the sakura cress.
