朝食

ヒョコ豆とグリーンピースマヨネーズサラダ

混ぜるだけでヘルシーの豆サラダ。

皆さん、こんにちは!

このひよこ豆とグリーンピースのマヨサラダは、植物性タンパク質が豊富で、マヨネーズとヨーグルトを半々にしてカロリーが抑えられてとてもヘルシーです。

食材を切って混ぜるだけなんで手間がかからないすぐ作れます。

ヒョコ豆      240gr

グリーンピース   150gr

紫玉ねぎ     1/4個

にんにく     1片

レモン汁     1個

オリーブオイル  大さじ1

マヨネーズ    大さじ2

ギリシアヨーグルト 大さじ2

スモークパプリカパウダー 小さじ1

塩、黒胡椒  少々

トッピング:コリアンダー or 好みのフレッシュハーブ

  1. レッドオニオンをみじん切り、にんにくをすりおろします。
  2. ホールの中にヒョコ豆、グリーンピースを入れて、マッシャーで潰すぶします。
  3. 他の材料を⑵に加えて良く混ぜ合わせて、出来上がり。
  4. トーストに乗せたり、サラダや、野菜スティックのディープにも美味しいです。ぜひ、作ってみてね。

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MAINS

Winter Holiday
Saffron & Millet
Salad

This saffron and cinnamon studded grain salad with roasted roots, herbs, pomegranate, and nuts are perfect for the holidays + Christmas Recipe Roundup!

Holiday Recipe Roundup

= MAINS =

+ Ifyou are looking for a delicious main this Mushroom, Rice & Hazelnut Loaf is a classic. Rich, crunchy and flavorful!
+ Another fun and slightly unusual dish for the Christmas table are these Stuffed Cabbage Parcels filled with lentils,
walnuts, raisins, garlic and herbs.

+ It's a 10 year anniversary for these Baked Saffron Falafels ~ we made this recipe for a vegan Christmas feature for
Bon Appétit back in 2011.

+ We made these Vegetarian Swedish Meatballs using an oat based tofu, but you can use a regular firm tofu instead.

- SIDES -

+ These Smashed Balsamic Potatoes combine crispy and crunchy.

+ So does these Hasselback potatoes with Pesto & Kale - they look so pretty but demand some knife skills,
+ Afun and slightly unusal take on ribs: Saffron & Ginger Ribs with firm tofu.

+ Mustard Roasted Roots with a Saffron dressing (can you tell we love saffron!)

~ SALADS -

- This Crispy Red Cabbage & Grape Salad is Luise's take on a traditional Danish salad.

+ Don't be deceived by the mundane look of this Black Quinoa, Apple & Kale Salad, it is still one of our favorites for an
easy kale salad. All thanks to the mustard vinaigrette which works so well with kale, Look for a grainy mustard.

+ Brussels Sprouts are not only good roasted, in this Shaved Brussels Sprout Salad we serve them thinly sliced with
hazelnuts and orange slices.

+ Not a conventional Christmas Salad but Roasted Pumpkin Salad is always a hit.

~ TREATS ~

+ This DELICIOUS Spiced Parsnip Cake is a sibling to a carrot cake with a rooty twist.

+ Ifyou need a break from baking, this Spiced Mocha Shake is your go-to hot drink. And this 3-minute Ginger Bread
Shake is a delicious cold version.

+ We made Saffron Buns, Xmas Tree Smoothies and Gingerbread Truffles together with our friends from Pom & Flora.
Find all the recipes here.

+ This Gingerbread and Lingonberry Bundt Cake is a stunner.

+ Super simple Dark Chocolate Christmas Mousse (scroll down for the recipe)

Okay, let's move on to today's recipe. Isn't this the most beautiful salad? It features stars like cinnamon roasted roots, saffron cooked millet, jewelry
pomegranate seeds, crunchy pecans and - the most trendy salad ingredient
of 2021(and 20222) - the pink Castelfranco radicchio.

You could also add some guest stars such as feta cheese and persimmon or orange slices.

We made a similar version for a client last year where we decorated the grains in a circle around the roots, it was also pretty. Click here to check out that recipe (in Swedish)!

Hope you make this. Tag us on Instagram if you do. Now we really need to get started on that gingerbread house.

Enjoy the holidays - Big love!
David & Luise

Roasted Roots

2 pounds / 1 kg mixed roots (parsnip, sweet
potato, celeriac root, carrots)

1 tsp ground cinnamon

1 tsp sea salt

2 cinnamon sticks

2 tbsp olive oil

1 handful of pecan nuts

Saffron Millet
1cup / 250 ml millet or white quinoa
2 cups / 500 ml water

1/2 tsp sea salt

1 tsp vegetable stock / boullion

1/2 g ground saffron (or 1 tsp saffron
threads)

Dressing

1/2 dl olive oil

2 tsp dijon mustard
1 tsp maple sirup

Ipinch sea salt

Salad Ingredients
Thead of pink Castelfranco radicchio, rinsed
and leaves picked

1 handful pomegranate seeds

Thandful fresh dill

Thandful fresh mint

Note: This is a vegan dish but feel free to crumble feta cheese on top.

1. Preheat the oven to 400°F / 200°C.

2. Peel the roots and cut into chunks.

3. Place on a baking tray, covered with baking paper. Drizzle with olive oil, cinnamon and salt
and toss to mix.

4. Bake in the oven for 15 to 20 minutes until soft, golden and the edges are slightly crispy.

5. During the last couple of minutes add the pecan nuts to roast along the roots.

6. Meanwhile, place millet, water, stock and saffron in a pot and bring to a boil, then lower the
heat and let simmer for 8 minutes. Turn it off, place a lid on and let sit for about 10 minutes.
Place the cooked millet on a serving platter and let cool slightly.

7. Remove the tray from the oven and let cool slightly.

8. Stir together the dressing ingredients and pour over the roasted roots.

9. Cut the pink Castel Franco lettuce in half and gently fold into the millet.

8. Add the roasted roots and nuts.

9, Scatter with the chopped dill and mint and finally the pomegranate seeds. Serve!

All content is 2022 by Kelly Misawa. All rights reserved.