Recipe type: salad

Prep time: 10 min

Total time: 20 min

Serves: 4

The recipe is developed by EQ chef Henry Wang.

EQ nordic eatery is as original and Scandinavian as it gets. It is operated by Danes, designed by Danes and the menu and the vibeis all imported from the traditional and modern Nordic cuisine. EQ was awarded the “Best Value” restaurant by China Dining Week in 2018.



150 gr risonior orzo pasta or quinoa

2 grilled bell peppers, chopped

1 grilled zucchini, chopped

150 gr edamame beans

1 head of romaine lettuce, chopped

300 gr cherry tomatoes, halved

2 snack cucumbers, chopped

150 gr needle mushrooms

bunch of cilantro

handful of green olives (halved)

handful of toasted pine nuts

100 gr feta cheese, vegan cheese or tofu

1 can of artichokes (optional)

salt and pepper to taste

basil pesto dressing

½ cup basil leaves

1 clove garlic (roughly chopped)

3 tbsp raw pine nuts,

½ cup extra-virgin olive oil

1 medium lemon (juiced)

salt and freshly ground pepper to taste


Boil the pasta according to the package instructions and the edamame beans for 6-7 minutes and let cool off.

Sauté the mushrooms in olive oil, salt and pepper to taste.

In a bowl, toss together the zucchini, bell peppers and artichokes (halved) in olive oil and salt. Place on a greased grill pan over medium-high heat; grill, turning occasionally, until grill-marked, for about 5 minutes.

Mix the edamame beans, lettuce, tomatoes, cucumbers, pasta (or quinoa) and green olives in a bowl with the pesto. Place the mushrooms and grilled veggies on top.

Dress the salad with feta or vegan cheese, cilantro, toasted pine nuts, crispy garlicflakes.

basil pesto dressing

Add all of the ingredients to the food processor and process until smooth.

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