Microgreen-Apple Salad - UMAMI - Inspired by Nature umami

Microgreen-Apple Salad

Recipe by Annemarie Wildeisens «Kochen»

vegetarian

INGREDIENTS (4 servings):

  • 1 teaspoon neutral oil (1)
  • 4 tablespoons pumpkin and sunflower seeds mixed
  • salt, black pepper from a mill
  • 5 g fresh ginger
  • 2 teaspoons miso paste
  • 1½-2 tablespoons soy sauce
  • 2 tablespoons vegetable broth
  • 1 pinch of ground cane sugar
  • 2 tablespoons neutral oil (2)
  • 3 sachets UMAMI Powermix
  • 2 large tart apples
  • 1 tablespoon lemon juice

COOKING INSTRUCTION:

  1. In a small frying pan, heat the first portion of oil (1) and fry the two types of seeds in it. Transfer to a small bowl and season with salt and pepper.

  2. For the dressing, peel the ginger and chop it very finely. Mix the miso paste well with the soy sauce, vegetable stock, sugar and the second portion of oil (2).

  3. Mix in the ginger and season the dressing with salt and pepper.

  4. Rinse the microgreens in cold water and shake dry well.

  5. Cut the apples into quarters, remove the core and cut the fruit first into slices, then into sticks. Immediately mix them with the lemon juice to prevent them from turning brown.

  6. Mix the microgreens and the apple sticks loosely with the dressing and arrange on plates. Sprinkle with the toasted seeds and serve the salad immediately.

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