Green is Hope Salad
Green is Hope Salad
© Julia Stix
Green is Hope Salad
© Julia Stix
Ingredients for the salad
Ingredients (Serves 2)
300
g
green beans
250
g
peas (fresh or frozen)
2 big
handful
baby spinach
1
handful
watercress
3
medium lemons
1/2
cup
brown sugar (approx. 50 g)
1/2
cup
water (approx 120ml)
20
g
pine nuts
Ingredients for the vinaigrette
Ingredients (Serves 2)
2
tablespoon
lemon juice
1
teaspoon
honey
2
tablespoon
white balsamic vinegar
1
pinch
salt
some
freshly ground pepper (to taste)
4-5
tablespoon
olive oil
Preparation
- Briefly blanch the runner beans and peas in boiling water and immediately rinse with cold water. Wash the spinach and watercress and shake dry.
- Wash the lemons in hot water, dry them and cut them each into 10-12 slices, remove the seeds.
- In a wide pan, slowly bring the sugar and water to the boil until the sugar dissolves to create a syrup.
- Place the lemon slices in the hot syrup and simmer gently until a caramel shade is reached.
- Remove the caramelised lemon slices and place on baking paper until cool.
- Toast the pine nuts briefly in a non-stick pan over a medium heat and set aside.
- Mix the ingredients for the vinaigrette together and dress the salad.
- Arrange the salad on a large platter and garnish with caramelised lemon slices and toasted pine nuts.
