4 portions
Ingredients for the salad:
| 120 g | Heirloom tomatoes |
| 100 g | Cherry or constellation tomatoes |
| Fava bean hummus (see recipe below) | |
| Green macha sauce (see recipe below) | |
| 10 g | Cilantro |
| 10 g | Dill |
| 10 g | Sugar |
| To taste | Salt |
Procedure:
- Slice the heirloom tomatoes into wedges and cut the cherry tomatoes in half. In a bowl, toss with sugar, salt, and three tablespoons of green macha sauce.
- Spread fava bean hummus on a plate. Arrange the marinated tomatoes on top and garnish with cilantro and dill.
Fava Bean Hummus
Ingredients:
| 400 g | Dried fava beans |
| 200 ml | Olive oil |
| 100 ml | Lemon juice |
| 5 g | Coriander seeds |
| 15 g | Sesame seeds |
| 400 ml | Water |
Procedure:
- Boil the fava beans until tender. Drain and set aside.
- In a blender, combine the cooked fava beans with the rest of the ingredients. Blend until smooth, adjusting with water to reach your desired consistency.
Green Macha Sauce
Ingredients:
| 40 g | Cilantro |
| 40 g | Parsley |
| 40 g | Basil |
| 15 g | Dill |
| 100 ml | White vinegar |
| 1 l | Olive oil |
| 20 g (½ piece) | Jalapeño chili |
| 100 g | Pumpkin seeds |
| 50 g | Sesame seeds |
| To taste | Sal |
Procedure:
- Toast the pumpkin seeds and sesame seeds separately. Set aside.
- Heat the olive oil to 80°C (176°F), then quickly cool it in an ice bath to 20°C (68°F).
- In a blender, combine the cooled olive oil with the remaining ingredients. Blend until smooth and store.
