Colorful Vegetable Salad with Cilantro Dressing

Ingredients

• 20 g cilantro (1 bunch)
• 10 g ginger
• 3 tbsp Lemon juice
• 7 tbsp olive oil
• Salt
• Pepper
• 350 g small cauliflower (1 small head)
• 1 bulb fennel
• 1 Red Onion
• 240 g chickpeas (drained weight; canned)
• 250 g Cherry Tomatoes
• 40 g pine nuts (4 tbsp)
• 1 tbsp pear syrup
• 20 g dried cranberries (2 tbsp)
• 2 tbsp Apple cider vinegar
• a pinch chili powder
• 5 g black sesame seeds (1 tsp)

Instructions

1. 1.

   For the cilantro oil, wash and dry the cilantro, shake off excess water, and remove leaves. Peel and roughly chop the ginger. Blend both in a blender with 2 tbsp lemon juice and 5 tbsp oil until smooth. Season with salt and pepper.

2. 2.

   Wash, trim, and cut cauliflower into florets. Wash, trim, and slice fennel into fine strips. Steam both over hot water vapor covered for about 5 minutes until al dente. Then cool and drain.

3. 3.

   Meanwhile, peel the onion and slice into thin strips. Drain chickpeas in a sieve and rinse under cold water. Wash tomatoes and pat dry.

4. 4.

   Heat remaining oil in a pan and sauté onion, fennel, and cauliflower for about 3–4 minutes. Add chickpeas, tomatoes, and pine nuts and cook for about 3 more minutes. Add pear syrup and cranberries and lightly caramelize. Deglaze with vinegar, season with chili, salt, and pepper, and let it simmer on low heat for another ~2 minutes. Stir in cilantro oil and finish with remaining lemon juice.

5. 5.

   Arrange the colorful vegetable salad with cilantro dressing on a plate and sprinkle sesame seeds on top. Serve immediately.