A recipe by Alexander Djolai, Salt & Pumpkin
For the bowl:
150 g sugar snap peas
40 g green olives
2 pieces of avocado
25 g pea shoots
150 g butterhead lettuce hearts
250 g Broccoli
60 g almonds with shell
150 g green asparagus
Salt & Pumpkin - Tokyo Togarashi
For the lime-mint dressing:
2 pieces lime (juice)
1 EL agave syrup
2 sprigs of mint (fresh)
1 tbsp vegetable oil
1 tsp mild mustard
For the hummus:
280 g chickpeas (pre-cooked)
50 ml vegetable stock
3 tbsp olive oil
120 g tahini (sesame paste)
Pinch of sea salt (Lisbon)
Pinch of cumin
Preparation:
Cut the sugar snap peas diagonally in half and cook them in boiling salted water for 1 minute. Prepare a bowl of cold water and cool the sugar snap peas in it after one minute (shock them).
Cut green asparagus into 3 cm long pieces and also boil for 1 minute, then rinse with cold water. Do the same with the broccoli. Put the beluga lentils into boiling water and simmer for about 20 minutes until they are cooked.
Meanwhile, separate the hearts of romaine lettuce into individual leaves. Halve the avocado and remove the pit. Scoop out the flesh with a large spoon and then cut it into strips.
For the lime-mint dressing, mix all ingredients and season to taste.
For the hummus, drain and rinse the chickpeas. Place the chickpeas with tahini, juice of one lemon, 1 tsp Salt & Pumpkin - Tokyo, and olive oil into a tall container. Blend everything until smooth. Gradually season with salt and spices to taste. If the mixture becomes too thick, add some water to achieve the right consistency. Optionally, set aside 1-2 tbsp whole chickpeas before blending to sprinkle on top.
Arrange all ingredients in a bowl as desired and finally drizzle with the lime-mint dressing. For a special kick, sprinkle some Salt & Pumpkin - Tokyo Togarashi seasoning over the bowl.
We wish you lots of fun cooking along!
