Indian salad with peanuts
2 handfuls of beet leaves and sorrel
1 green onion
30 g of raw peanuts, round shaped, red skin
3-4 tablespoons cornflakes (plain, unsweetened)
4-6 quail eggs
Low salt soy sauce
¼ teaspoon ground ginger
¼ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon ground cumin
¼ teaspoon sumac
1 pinch salt and pepper
3-4 tablespoons olive oil
Mix all the spices in a small bowl. Gradually pour in the olive oil. Mix until you get a homogeneous sauce. This will stand for the salad dressing.
Roast the peanuts in the oven or microwave, cool slightly and peel. Boil the eggs for 5 minutes, then dip them in cold water and peel. Peel and cut the cucumber into cubes.
Garnish a large plate with salad leaves. Spread over the diced cucumber, sliced spring onion, roasted peanuts, the cornflakes and halved quail eggs.
Serve the Indian salad immediately, drizzled with sauce. Accompany with soy sauce.