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Green is Hope Salad

Green is Hope Salad
© Julia Stix
Home Food & Drinks Recipes Cooking Green is Hope Salad

Green is Hope Salad

Salad
Vegetables
Vegetarian

Oriental spring on a plate: green salad, caramelised lemons and pine nuts – the chefs from Habibi & Hawara in Vienna present their favourite spring recipe.

Ingredients for the salad

Ingredients (2 servings)
300 g green beans
250 g peas (fresh or frozen)
2 big handful baby spinach
1 handful watercress
3 medium lemons
1/2 cups brown sugar (approx. 50 g)
1/2 cups water (approx 120ml)
20 g pine nuts

Ingredients for the vinaigrette

Ingredients (2 servings)
2 tablespoon(s) lemon juice
1 teaspoon(s) honey
2 tablespoon(s) white balsamic vinegar
1 pinch(es) salt
some freshly ground pepper (to taste)
4-5 tablespoon(s) 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.
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