Salad parfait with boiled soybean hummus and green pea dip

 

Ingredients 

<Boiled soybean hummus>

- Canned boiled soybeans: 200g

- Grated garlic: 1/4 teaspoon

- White sesame paste: 2 tablespoons

- Lemon juice: 2 tablespoons

- Olive oil: 2 tablespoons

- Salt: 1/2 teaspoon

<Green pea dip>

- Green peas (frozen is fine): 200g

- Soy milk yogurt (you can also use yogurt) (substitutes available): 2 tablespoons

-Grated garlic: 1/4 teaspoon

-Lemon juice: 2 tablespoons

-Olive oil: 2 tablespoons

-Salt: 1/2 teaspoon

<Salad>

-Onion: 60g

-Carrot: 60g

-Green beans: 60g

-Mixed beans: 60g

-Olive oil: 2 teaspoons

-Salt: 1/2 teaspoon

-Lemon juice: 2 teaspoons

・Coarse ground black pepper: 1/2 teaspoon

<Toppings>

・Asparagus: 6 stalks

・Baby leaves: appropriate amount

・Tomatoes: appropriate amount

・Bread (※2): appropriate amount

※2 You can use any type of bread you like. We recommend baguettes.

How to make

1. Put the ingredients for the boiled soybean hummus into a plastic bag and crush and knead with your hands from the top until smooth (if it is difficult to crush, you can use a pestle or bottle).

2. Boil the green peas until soft, put the dip ingredients into a plastic bag and make them smooth using the same method as in 1.

1. Make the salad. Cut the onion, carrot, and green beans into 1cm cubes and boil to your desired hardness. Put all the ingredients for the salad into a bowl and mix.

2. Cut off the hard part at the base of the asparagus for topping, peel it with a peeler, boil it, and cut it into long pieces. Cut the tomatoes and bread into bite-sized pieces.

3. Place the baby leaves in a glass (we used a café glass this time), then add 3. Then add 1 and 2 into each glass. Decorate with the asparagus, bread, and tomatoes upright (see the images above or below for presentation; the pattern below includes tomatoes).