Rainbow salad with the power of teff! Mouthwateringly delicious.

I remember the day I had this for dinner! all I was in the mood for were some beans and greens and this is what was created! Yum… Teff, pinto bean and violife red pepper cheese cake with romanesco broccoli, string and broad beans with wasabi soy cream and spicy plum dressings. 
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I had never eaten or heard of teff until a few weeks back when I got chatting to a lovely lady in well and good health food store in midelton and decided to give it a go.
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 So here we go! This is a simple one even if it looks a bit busy. For the greens. Boil your greens of choices and drain.
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  Wash and chop your mixed leaves and set aside.
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I decided upon a wasabi soy dressing: Soy cream Mix in 1 tablespoon of wasabi powder A mix of salt and pepper A dribble of agave and a squeeze of lemon juice. Yum! Plum dressing: (this was leftover from Sundays market) A handful of plums chopped and popped in a saucepan with a generous pour of agave syrup. Heat until caramelised and lovely Flavour with a pinch of cayenne pepper, garlic powder and cinnamon, a scoop of mustard, a splash of cider vinegar and a little salt and pepper. Hand blend and you’re done. Sounds complicated but so quick to make and it packs a serious punch. It worked wonders on the rice rolls Sunday but compliments the wasabi cream perfectly here.
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For the teff bean cake. Boil 100g of teff in 200ml of water. Reduce to a simmer until all the liquid is soaked up. I mashed in a tin of pinto beans and 3 slices of Art of Zen Foods violife red pepper cheese chopped into small cubes Fill a metal ring on a baking tray and bake for 20 min at 220c or until the cheese is gooey.
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Remove and fry off top and bottom in a wok/pan until toasted. No seasoning needed as the dressings have a real kick.
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Love
Louise
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