Green salad w/ beetroot hummus
Warm, nutritious salad that you can vary with what you have at home. Depending on what you feel, you can eat it warm or cold and it’s perfect for take away.
1 cup (2 dl) beluga lenses (2,5 cup/5 dl boiled)
450 g salsify
230 g brussel sprouts or broccoli
230 g black kale or green kale
1,5 tbsp rape oil
A pinch of sea salt
½ tsp ground cinnamon
2 organic sweet apples
1 organic orange zest + 3 tbsp orange juice
2 tbsp coldpressed olive oil
1 tbsp apple cider vinegar
1 tbsp water
Himalyan salt and freshly ground black pepper
1 package preecocked chickpeas (9 oz)
2-3 mediumsize preecocked beedroots
2 tbsp light tahini
3 tbsp frozen basil
1 tbsp coldpressed olive oil
1 cup (2 dl) water
A pinch of garlic powder
Himalyan salt and freshly grounded black pepper
3 tbsp dried, unsweetend cranberries
½ cup (1 dl) roasted hazelnuts
Preheat the owen to 175°C. Boil beluga lenses as instructed on the package. Mix the ingredients of the orange vinegar. Let the lenses cool down and mix half of the orange vinegar with the lenses.
Scale and cut the salsify into into small pieces. Anse and split the brussels sprouts in the middle. If you use broccoli, break it into small pieces. Mix oil, cinnamon, salt and pepper and turn down salsify and brussel sprouts/broccoli. Bake in the middle of the oven for about 25 minutes, until the vegetables got a bit of color but still have a kernel. Turn over the vegetables after halfway.
Cut out the bottom piece of the stem on the black kale. Cut the leaves into smaller pieces. Blend in a bowl with oil and salt. Add the black kale on top of the other veggies in the owen when 10 min remains.
Roast hazelnuts and rub the skin when cooled. Plate the apples thin with mandolin or knife. Roughly chopped hazelnuts. Mix the ingredients of the beetroot hummus until smooth. Put all the dishes on a plate. Add the rest of the orange vinegar. Sprinkle over cranberries and hazelnuts. Serve with creamy beetroot hummus.
Inspiration to the recipe is from this book.