Cauliflower and Kenyan Bean Salad

First, prepare the pineapple sauce. Pour honey and soy sauce into a bowl and mix well.

Grate ginger into the same bowl, pour in apple cider vinegar, and whisk everything well.

Then, pour in cold olive oil in a thin stream and whisk again until smooth.

Add pineapple juice to the sauce and mix well with a whisk until smooth. Cover with plastic wrap and refrigerate for 1-2 hours.

Wash the vegetables in cold water.

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.

Repeat the same process with Kenyan beans.

It is important to dry the vegetables well with a dry towel.

Cut the bell pepper in half and remove the seeds.

Slice the cauliflower as thinly as possible to create slices similar to cheese.

In a hot pan, sauté bell pepper, broccoli, and Kenyan beans in olive oil for 1 minute, then add salt and pepper to taste.

Wash spinach and chard in cold water, dry with a towel, and place in a bowl.

Dress the spinach and chard with pineapple dressing without pressing the leaves, and gently toss to evenly coat the salad leaves with the sauce.

Add sautéed vegetables to the spinach and Swiss chard, mix, and serve on a plate.

When serving, garnish with slices of cauliflower and drizzle the salad with the remaining pineapple dressing.