Green salad in a crispy basket
If you don’t like doing the dishes, eat your plate! This salad is served in a small, crispy basket made of chickpea flour. The dough is very simple and quick to make: it’s prepared like crepes, then dried in the oven on a bowl to shape it. The salad is made with avocado, beetroot, and peaches. The sweet and savory combination is delicious with vegan mayo made from toasted corn, giving it a tex-mex touch. The sauce is prepared like pesto, substituting nuts with corn, and adding cilantro and cherry tomatoes.
Ingredients (for two large salads)
For the dough
- 80g chickpea flour
- 30cl water
- Salt, pepper
- A pinch of ground cumin
For the salad :
- 1 avocado
- 1 peach
- 1 beetroot
- Lettuce leaves
- Cherry tomatoes
- Strips of red and green bell peppers
- Sprouted seeds
For the pesto:
- 10 grains of toasted corn
- 6-7 sprigs of cilantro
- 5 cherry tomatoes
- Olive oil
- Salt
- A pinch of ground chili
Instructions
Prepare the dough
- Mix chickpea flour with water, salt, pepper, and cumin. Let it rest for at least half an hour (this prevents the dough from breaking during cooking).
- Cook two crepes in a fairly large pan (about 35 cm) with a non-stick base. There’s no need to flip them to avoid breaking them.
- Cover two inverted bowls with parchment paper on a baking tray, making sure the paper fits the shape of the bowl. Place the crepes on top. Bake at 180°C until the dough is dry and slightly golden. Remove from the oven and let cool slightly without touching them.
Prepare the pesto
In a blender, blend all the ingredients except the oil. Gradually add the oil as if making mayonnaise.
Prepare the salad
- Cut the avocado and peach into cubes, slice the bell peppers into strips.
- Turn the crispy baskets upside down, fill them with salad, and dress with the pesto.
- Decorate with sprouted seeds and crushed fried corn.
Enjoy your meal!