Cauliflower and Kenyan Bean Salad
4 servings
30 minutes
The recipe was shared by Septa bar chef Yaroslav Inshakov.
1
First, prepare the pineapple sauce. Pour honey and soy sauce into a bowl and mix well.
- Honey: 8 g
- Soy sauce: 4 ml
2
Grate ginger into the same bowl, pour in apple cider vinegar, and whisk everything well.
- Ginger root: 5 g
- Apple cider vinegar: 5 ml
3
Then, pour in cold olive oil in a thin stream and whisk again until smooth.
- Olive oil: 25 ml
4
Add pineapple juice to the sauce and mix well with a whisk until smooth. Cover with plastic wrap and refrigerate for 1-2 hours.
- Pineapple juice: 80 ml
5
Wash the vegetables in cold water.
6
Cut the florets of broccoli and blanch in boiling water for no more than a minute until al dente. Immediately transfer it to ice water.
- Broccoli cabbage: 80 g
7
Repeat the same process with Kenyan beans.
- Kenyan beans: 120 g
8
It is important to dry the vegetables well with a dry towel.
9
Cut the bell pepper in half and remove the seeds.
- Sweet mini peppers: 160 g
10
Slice the cauliflower as thinly as possible to create slices similar to cheese.
- Cauliflower: 40 g
11
In a hot pan, sauté bell pepper, broccoli, and Kenyan beans in olive oil for 1 minute, then add salt and pepper to taste.
- Olive oil: 25 ml
- Sweet mini peppers: 160 g
- Broccoli cabbage: 80 g
- Kenyan beans: 120 g
12
Wash spinach and chard in cold water, dry with a towel, and place in a bowl.
- Spinach: 60 g
- Chard: 60 g
13
Dress the spinach and chard with pineapple dressing without pressing the leaves, and gently toss to evenly coat the salad leaves with the sauce.
- Pineapple juice: 80 ml
14
Add sautéed vegetables to the spinach and Swiss chard, mix, and serve on a plate.
- Broccoli cabbage: 80 g
- Kenyan beans: 120 g
- Sweet mini peppers: 160 g
15
When serving, garnish with slices of cauliflower and drizzle the salad with the remaining pineapple dressing.
- Cauliflower: 40 g
- Pineapple juice: 80 ml