<\/p>\n
Happy new year! It\u2019s been ages since I wrote a new blog post because I\u2019ve been busy with many things. I finally had time to make a new recipe, and it was a delicious salad.<\/p>\n
I hope you all had an excellent start to the new year. I had a chill new year\u2019s eve with my boyfriend and his dog and came out of the weekend light and fresh. I have high hopes for 2023, and I\u2019ll be really pissed if my plans do not come true.<\/p>\n
I\u2019m starting the new year with a health-related trip to Istanbul \u2013 soon. I have a cataract in my left eye, which needs to be operated on. So I\u2019ll spend some time with family and have this issue taken care of.<\/p>\n
But what about this salad?<\/p>\n
This is a straightforward and fast salad to make. You can add\/change vegetables to your liking or depending on what you have in your fridge. The saut\u00e9ing with rosemary and spices creates the main flavour; that\u2019s why I used an effortless dressing as the finishing touch. I also added a spoonful of hummus to the plate at the end. I used store-bought hummus, but if you want to do some yourself, here is the recipe for a nice one.<\/p>\n
Enjoy your salad!<\/p>\n
Ingredients:<\/p>\n
Difficulty: Easy(serves 2)<\/p>\n
Printable PDF-recipe (no photos)<\/p>\n
2+2 tbsp olive oil*200 gr green beans, ends trimmed1 big carrot, julienne cut6-7 sprigs of rosemary, finely chopped1+1 tsp chilli pepper flakes (use less if you want less spicy)1\/2+1\/2 tsp ground paprika1\/2+1\/2 tsp salt150 gr edamame beans (I used frozen)1 yellow bell pepper, julienne cut1 red bell pepper, julienne cut<\/p>\n
For dressing:2 tsp olive oil (I used kalamata olive oil)1.5 tsp lemon juice1 tsp apple cider vinegar<\/p>\n
For the rest:70 gr red swiss chard leaves<\/p>\n
To serve (optional):1 tbsp hummus<\/p>\n
*I divided oil, herbs and spices into 2 portions because I saut\u00e9ed the vegetables in two batches. I didn\u2019t want to overcrowd my pan.<\/p>\n
Put 2 tbsp olive oil in a pan on medium-high heat; let it heat for a minute. Add green beans and carrot after this minute and saut\u00e9 for about 2 minutes.<\/p>\n
2. Add half of the rosemary, 1 tsp chilli pepper flakes, 1\/2 tsp ground paprika and 1\/2 tsp salt. Continue to saut\u00e9 for about 5 minutes, until the vegetables are tender but not too soft. Transfer the vegetables to a bowl.<\/p>\n
3. Put the remaining 2 tbsp olive oil on the same pan again on medium-high heat. The pan will already be hot, so add edamame beans and bell peppers immediately and saut\u00e9 for 2 minutes.<\/p>\n
4. Add remaining rosemary, chilli pepper flakes, ground paprika and salt. Saut\u00e9 for about 5 minutes, until the vegetables are tender but not too soft. Add the cooked vegetables to the previous ones.<\/p>\n
5. Prepare the salad dressing by putting olive oil, lemon juice and apple cider vinegar in a small bowl and mixing with a spoon for half a minute. Put half of the swiss chard leaves on a plate, and arrange the saut\u00e9ed vegetables on top. Drizzle with salad dressing. Add a spoonful of hummus if you wish. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Happy new year! It\u2019s been ages since I wrote a new blog post because I\u2019ve been busy with many things. I finally had time to make a new recipe, and it was a delicious salad. I hope you all had an excellent start to the new year. I had a chill new year\u2019s eve with […]<\/p>\n","protected":false},"author":1,"featured_media":79,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":{"0":"post-78","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-snacks"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/78","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=78"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/78\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/79"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=78"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=78"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}