Love Salad

This recipe has been given to me by Ayshe Molina who, in turn, has based it on a salad that until recently was available in the spanish Vienna restaurant chain.

INGREDIENTS (4 people)

• 200 grams (7 oz) of cooked chickpeas
• 1 small beet*
• 200 grams  (7 oz) of snow peas
• 200 grams  (7 oz) of round green beans
• 200 grams  (7 oz) of edamame (it is always bought frozen)
• 200 grams  (7 oz) of purple cabbage
• 70 grams (2.5 oz) of quinoa
• 50 grams  (1.5 oz) of fried cashews
• 8 branches of kale
• 1 lemon
• 8 tablespoons extra virgin olive oil
• 1 tablespoon wine vinegar
• 1 tablespoon of honey
• 1 tablespoon strong mustard (French type)
• 1 tablespoon chopped parsley
• Salt

* You can use fresh beets or beets in vinegar, depending on availability, although preferably the first.

First, we will cook the vegetables and quinoa that need to be cooked, we will mix them with the rest of the ingredients that are consumed fresh, and then we will add beetroot hummus and finally we will season with a honey vinaigrette.

edamame :

Place a pot with at least 2 liters (5 cups) of water on the fire and bring to a boil. When the water spurts to a boil, not before, we pour them into it and let it cook over high heat for 4 minutes. Once the time has elapsed, we take them out and take them to a bowl with almost frozen cold water. We booked.

Snow peas :

They are cooked exactly the same as edamame, so we can take advantage of the same water where we have boiled them. Simply when we remove the edamame we add the snow peas and leave for about 4 minutes and then take them to almost frozen cold water. They should be tender but crisp. Al dente, to use a simile that is used with pasta. We booked.

Round green bean:

Exactly the same as we have done with edamame and snow peas, although in this case cooking for 5 or 6 minutes. Cold water and reserve.

kale :

If you are lucky and find tender branches of kale perfect because they do not require cooking. But if they are too hard you can cook them in the same water used previously until they soften (around 7 minutes). Remember that vegetables are done when they soften but are still crisp. Too soft they lose all their properties.

Quinoa:

Wash the quinoa in plenty of running tap water, placing it in a colander. Once we have eliminated the saponin that gives it a bitter taste, we cook it in the same water used previously for 15 minutes. Since we are no longer going to need any more boiling water, we pour it back over the strainer and collect the already cooked quinoa. Let cool and reserve.

To make the beet hummus:

In the blender glass, pour the cooked chickpeas, the peeled and sliced ​​beets as well as the juice of half a lemon and four tablespoons of oil as well as a teaspoon of salt. Beat until smooth and lump free.

If we use beetroot in vinegar, we operate the same, draining the vinegared brine as much as possible and we no longer add the lemon juice because then it would be too acidic.

Honey and mustard vinaigrette:

In a bowl, mix 4 tablespoons of extra virgin olive oil, 1 tablespoon of wine vinegar, 1 tablespoon of honey (it is better to soften it slightly in the microwave) and another of strong mustard. Mix well and reserve.

Now we can assemble the salad:

On each plate we place the kale branches as a base. Then the quinoa, the peas and the edamade, as well as the round bean.

With a mandolin or a sharp knife, we make thin strips of the purple cabbage and place it on top.

Season everything with the honey vinaigrette.

Let's pour a few tablespoons of beet hummus. Sprinkle some fried cashews and chopped parsley on top.

Ready to eat. One pass, right? Well, besides being good, very healthy.