Time: 50 minuti
Difficulty: Facile

With this recipe we are full of health! Rich salad of cereals and legumes, among which green soy stands out, do you know it?
Features:
Particular legume of oriental origin, composed of phenols that are found right in the Fabacee. The important properties, because, thanks to the absorbing power of lecithin, are very effective for regulating cholesterol and blood circulation.
Rich in strong vitamin presence in green soybeans, with predominance of group B, such as vitamin B6, essential for our metabolism and for the proper functioning of the liver, vitamin C, important for fighting free radicals and strengthening the immune system, E, known for its antioxidant activity, and K, which regulates coagulation.
Historical background:
It grows spontaneously in India, but is widely diffused in various zones of Asia, from Pakistan to China. It comes in nature with round green seeds enclosed in pods about a dozen centimeters long.
Notes:
This legume is also used in the form of flour, for preparations that are soft and light in terms of digestion and, at the same time, rich in nutrients.

Ingredients for about 6 people
100 g sorghum in grains (soaked for about 12 hours)
100 g of millet
100 g green soy (soaking for about 12 hours)
½ leek 
250 g shelled mussels
150 g of pitted plums
2 zucchini
10 cc of barricaded grappa
1 red tomato
Extra virgin olive oil
Salt up
Fresh basil

Process for cooking six cereals and legumes:
Boil three pots with water and bring to a boil, cook separately, sorghum for about 20 minutes, millet for about 7 minutes, soy for about 15 minutes, drain separately and cool in cold water.
Combine in a bowl and set aside.
Procedure for cooking mussels:
Slice the leek very thin and heat in a pan two tablespoons of oil, add the leek and sauté for about one apio of minutes over low heat, add the mussels and cook over a high heat for about 4 minutes, add some grappa.
Procedure for the composition of salad:
Cut the plums into cubes and put them in a bowl, take the green part from the courgette excluding the internal pulp cut into very small cubes and blanch in boiling water for about 15 seconds, drain and season with oil and salt.
Cut the tomato with a paring knife, heat a saucepan with water and scald the tomatoes for about 15 seconds, drain in water and ice, peel, divide into 4 parts and remove the pulp and form fillets and set aside.
Season millet, sorghum and soy with extra virgin olive oil, a pinch of salt and a julienne of basil, take a bowl of circular pasta and add two tablespoons of salad, crush well with a spoon.
Add the mussels, zucchini and plums, season with two cucchiao oil, a pinch of salt and mix well.
With a smaller circular coppapasta lay gently over the salad add the seasoned mussels and decorate with tomato fillets.