Ingredients for approx. 4 servings:
For the salad:
750 g kale (e.g. Nero di Toscana, blanched 375 g).
Salt
80 ml light balsamic vinegar
black pepper
225 g frozen broad beans
25 g goji berries
50 g sunflower seeds
For the dressing:
1 pinch of salt, black pepper
40 - 50 ml olive oil
1 bunch fresh mint
Preparation:
1. For the salad, clean the kale, wash and spin dry, remove the stems. Steep the leaves in salted water for about 57 minutes. Rinse with ice cold water and drain well. Leave small leaves whole, cut larger leaves with midrib crosswise into 510 cm long pieces. Mix the leaves in a bowl with 2 tablespoons vinegar, salt and pepper, cover and set aside. Turn over in between.
2. Cook the broad beans without salt in water for 57 minutes, rinse with ice cold water and drain well. Slightly score the thick skin and free the small green core from the skin, set the removed bean seeds aside. Pour the remaining vinegar over the goji berries, cover and leave to soak.
3. Roast the sunflower seeds in a non-stick frying pan without fat, turning until golden brown, remove and leave to cool. Mix the kale and broad bean seeds together. Drain the goji berries (reserving the liquid) and fold in.
4. For the dressing, mix the goji berry liquid, salt and pepper in a bowl. Gradually add the oil and whisk until creamy. Add the dressing to the kale mixture and let the salad stand, covered, for 10 minutes.
5. Rinse the mint, pat dry, pluck the leaves and chop. Add half of the mint to the kale and bean mixture. To serve, sprinkle the remaining mint and the sunflower seeds on the salad. Serve cold or lukewarm.
Preparation time approx. 25 minutes
Nutritional values per serving approx.:
Calories: 246
joules: 1033
Protein: 13,5 g
Fat: 15,3 g
Carbohydrates: 12.5 g
(FoodCentrale by ddp images)
