N ot so long ago, I fell down a hole on the internet and landed on a page on Mob’s website entitled A Brief Investigation into Chopped Salads . This sentence, in particular, caught my attention: “According to Jeff Gordinier, food & drink writer for Esquire, ‘chopping intensifies the pleasure of a salad’ Perhaps it was just food clickbait, I thought – but perhaps it was also true? I tested out the theory (see today’s recipe) and can confirm first-hand that there is great pleasure to be had in both chopping ingredients to sling with abandon into a bowl, and in munching on a festival of textures and flavours all in the one mouthful. Chopped salad with chickpeas, Tenderstem and miso Prep 15 min Cook 30 min Serves 4-6 200g quinoa Fine sea salt 300g Tenderstem , chopped into 11⁄2cm pieces Extra-virgin olive oil 400g tin chickpeas , well drained 5cm x 2cm piece fresh root ginger , peeled and finely grated 4 tbsp rice vinegar 1 tbsp white miso paste 70g roasted whole almonds , roughly chopped 150g frozen petit pois , defrosted 250g red cabbage , cut into 1cm dice 1 baby gem lettuce , cut into 3cm pieces 30g parsley (or basil), leaves picked, finely chopped Hummus , to serve (optional) Put the quinoa in a medium saucepan for which you have a lid, add 400ml cold water and a half-teaspoon of salt, cover the pan and turn on the heat to high.
Bring to a boil, turn down the heat to low and simmer for 12 minutes. Take off the heat and put to one side, still covered. While the .
