Burmese Salad
Burmese fermented tea leaf salad with fava beans, shallot, chili and peanuts.
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Peeler
- Mixing bowl
- Serving bowl
Ingredients
For the dressing
- 30 g Fermented tea leaves
- 10 ml Olive oil
- 1 Pinch Pink salt
For the salad
- 200 g Romaine lettuce
- 100 g Tomato - cherry (cut in half )
- 30 g Peanuts
- 30 g Crispy fava beans
- 10 g Crispy shallot
- 1 each Lime
- 1 teaspoon Chili flakes
Method
To prepare the dressing
- Combine the tea leaves, fresh garlic and salt in a mini food processor; pulse to combine. With the motor running, drizzle in 3 tablespoons oil.
To assemble salad
- Make a bed of lettuce in a shallow bowl. Spoon the dressing into the center. Arrange piles of tomatoes, peanuts and split peas around the dressing.
- Drizzle oil, lime juice over the top, sprinkle with cilantro and crushed red pepper. Mix tableside with 2 forks.
Nutrition Facts
Serving: 200gCalories: 179kcalCarbohydrates: 12gProtein: 7gFat: 13gSodium: 54mgPotassium: 550mgFiber: 5gSugar: 3gVitamin A: 9254IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 3mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 16mgVitamin E: 2mgVitamin K: 108µgCalcium: 65mgCopper: 1mgFolate: 197µgIron: 2mgManganese: 1mgMagnesium: 56mgPhosphorus: 127mgSelenium: 2µgZinc: 1mg
