Amaranth, Fig, Rocket Salad with Vinegar and Sesame dressing

Calcium rich dish with vinegar to assist with calcium absorption

Ingredients

  • 1/2 tb Extra-virgin olive oil
  • 1 tbs Mustard seeds
  • 2 tbs Amaranth -- uncooked
  • 2 1/4 cups Vegetable stock
  • 2 cups kidney beans- cooked
  • 10 figs, dried and chopped
  • 1/3 c Parsley, chopped finely
  • Pepper
  • 1 tbs Sesame seeds, toasted
  • 1/4 cup Tahini
  • 1/2 cup fresh orange juice
  • 1/2 c up water
  • Salt to taste
  • 8 cups Salad greens
  • 1 cup rocket

Method

  1. Warm oil in a large saucepan over moderate heat. Add mustard and sesame seeds, cover
  2. partially and toast about 30 seconds, or until the sesame seeds darken a shade or two. Stir in amaranth until grains are coated with oil. Add stock or water and bring to a boil. Reduce heat to low and simmer until grains are tender and liquid has been absorbed, about 20 minutes. Fold in beans and figs, cover and set aside for 5 minutes. Stir in parsley, and season with salt and pepper.
  3. Rinse leafy greens and arugula. Spin-dry or pat between towels to remove excess water.
  4. Dressing: Combine tahini, orange juice, water and salt in a blender and process until smooth.
  5. Combine and serve.