Amaranth tabbouleh salad with salmon and tzatziki sauce

Prepare amaranth. Pour the grain with water in a 1:2 ratio. Salt the water. Bring to a boil and cook on low heat for 30-40 minutes with the lid on. Drain in a sieve, discard the water, and mix the grain with a small amount of olive oil. Cool down.

Prepare quinoa. Pour the grains with water in a 1:2 ratio. Salt the water. Bring to a boil and cook for 15-20 minutes over medium heat. Drain in a sieve, discard the water, and mix the grains with a small amount of olive oil. Cool down.

Prepare the sauce for tabbouleh. Mix honey, soy sauce, maple syrup, odorless sunflower oil, sesame oil, and wine vinegar until smooth. For the salad (for three servings), 100 ml of sauce is needed; the remaining sauce can be poured into a bottle and used to dress any vegetable salad.

Prepare tzatziki sauce. Blend yogurt, feta, and cream into a smooth mixture.

Grate the peeled cucumber (60 g) on a fine grater, squeeze it out, and add it to the creamy mixture. Also add finely chopped parsley leaves (leave some chopped parsley for serving). Mix and refrigerate.

Finely chop the mint and cilantro (only the leaves). Dice the red onion and the remaining cucumber into small cubes.

Mix the boiled grains, cilantro, mint, remaining parsley, cucumber, and red onion. Dress with tabbouleh sauce, season with salt, and mix again.

Slice the salmon as thinly as possible.

Place a ring on each plate. Fill the ring with tzatziki sauce. Then, layer tabbouleh through the ring on top. Evenly place slices of salmon over the tabbouleh. Smooth it out.

Decorate the salad with hand-torn pieces of raspberries, edamame beans, green peas, and microgreens. Pour a little basil oil around the ring. Remove the ring and serve the salad immediately.