Spring sprang sprung salad

01 May 2015



It's always a good surprise to see the Spring fruits and veggies back in the aisles and on the markets.
When I eat asparagus and green peas for the first time of the year I always wonder how I survived so many months without them.

For this reason I decided that the first recipe that I would post here would be a simple and tasteful Spring salad. When I first started to think about it I imagined a bowl full of all these green beauties (asparagus, green peas, fava beans, zucchini).




It sounded nice from the beginning but could use a touch of cereal and some protein so the result would turn out to be a healthy and balanced vegetarian salad. I thought about quinoa at first (I eat quinoa every single day) but forgot to buy some (and all the stores were closed). So I decided to replace it with spelt bulgur and chickpeas.
And as we were doing the groceries with my boyfriend, he came up with one suggestion: how about radish? Salads can't be monochrome!
The rest of the ingredients are just the toppings I always add into my meals (seeds, salt, etc.).

Before I tell you how I made the salad I prefer to warn you that it does take a little patience to prepare all of the ingredients separately. But it's super easy and worth the wait.

Spring sprang sprung salad
Serves 3-4 people

Ingredients for the salad
- 50 g spelt bulgur
- 150 g green peas
- 40+ fava beans
- 2 small zucchinis
- 4 asparagus
- 200 g cooked or canned chickpeas
- 1 or 2 radishes
- Basil
- Sunflower seeds
- Lemon zest
- Olive oil, curry, cumin, turmeric (for the chickpeas)
- Salt

Ingredients for the dressing
- 2 Tbsp sesame oil
- Juice of a 1/2 lemon
- 2 tsp tahini
- 1 tsp agave syrup

Pre-heat the oven at 160°C, chop the zucchinis and add them into a large bowl. Drizzle sesame oil, apple cider vinegar, agave syrup and salt over, mix everything and pour the content on a roasting pan. Let the zucchinis bake at this temperature for 20 minutes then change the heat to 250°C. Bake until the zucchinis are perfectly roasted. Don't forget to stir every now and then.



Cook the bulgur according to the instructions written on the package.

Remove the shelled fava beans from the pod. Cook them for 5 minutes in boiling salted water to loosen the outerskin. Remove and place into ice water then peel off the outer covering. Place them into a bowl while you prepare the rest of the ingredients.

Steam the green peas and the asparagus for 5 minutes.
Once ready chop the asparagus in small bites. Place the veggies with the fava beans while you prepare the rest of the salad.




In another bowl drizzle the olive oil over the chickpeas, add a pinch of turmeric, curry, cumin and sesame seeds.




All of the ingredients are now ready. Mix them together in a salad bowl, add slices of radish, chiseled basil, sunflower seeds, lemon zest and salt.

Mix all the dressing's ingredients together and drizzle on the salad.
You can serve with a slice of wholemeal bread if you fancy it.


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Den først opskrift jeg deler med jer er en sund forårs salat med asparges, ærter, fava bønner, squash, radiser, kikærter, spelt bulgur og sesam dressing.

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