Salad with Black Cabbage and White Beans

Ingredients

• 400 g young black cabbage (or kale)
• Salt
• Pepper
• 1 lemon
• 1 tbsp Olive Oil
• 80 g quinoa
• 240 g white beans (canned; drained weight)
• 45 g walnut kernels (3 tbsp)
• 25 g Sesame seeds (2 tbsp)
• 350 g small cucumber (1 small cucumber)
• 0.5 pomegranate
• 0.5 Orange
• 45 g tahini (3 tbsp; sesame paste)
• 1 tsp Honey
• 2 tbsp walnut oil
• 10 g dried goji berries (2 tbsp)

Instructions

1. 1.

   For the salad, clean, wash and dry the cabbage leaves, remove thick stems, cut into strips, place in a bowl and season with salt and pepper. Cut lemon in half and squeeze juice. Mix cabbage with 1 tbsp lemon juice and olive oil and let it rest for 1 hour; set aside remaining lemon juice.

2. 2.

   Meanwhile rinse quinoa under water and cook in 2.5 times the amount of salted water for about 15 minutes over low heat until al dente.

3. 3.

   During this, drain beans in a sieve. Roughly chop walnuts and toast with sesame seeds in a hot pan without oil over medium heat for 3 minutes; set aside. Peel cucumber, halve lengthwise, deseed and slice thinly. Release pomegranate seeds from the fruit.

4. 4.

   For the dressing, squeeze orange juice. Whisk orange juice with remaining lemon juice, tahini, honey, walnut oil, salt, pepper and 4 tbsp water.

5. 5.

   Combine cabbage strips and cucumber slices on a plate. Sprinkle beans and quinoa over them and drizzle with citrus dressing. Top salad with walnut‑sesame mix, pomegranate seeds and goji berries.