Avocado salad with tahini, yogurt and pomegranate

Ingredients for 4 servings:

• 2 avocados, ripe
• 2 tbsp lemon juice
• 1 pomegranate
• 100 g almond(s) (almond leaves)
• 2 sprigs of mint, fresh
• 100 g sesame paste
• 60 ml lemon juice, freshly squeezed
• ¼ tsp salt
• 4 garlic cloves
• 250 ml yogurt
• 60 ml water
• ½ tsp cumin, ground
• 1 pinch(s) coriander, ground
• 1 tbsp lemon juice
• ¼ tsp salt
• Pepper, freshly ground
• 1 pinch of cayenne pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a great recipe from Israeli cuisine.

First, add 100g of sesame paste, 60ml of lemon juice, 1/4 teaspoon of salt, and 2 garlic cloves to a bowl. Mix with a fork to make the required tahini sesame sauce. First, dilute the sesame paste with 60ml of water, then with lemon juice and salt. Peel the garlic, chop it very finely, and add it as well. Then, use this to make the tahini yogurt as follows: Peel the remaining two garlic cloves and chop them very finely. Whisk the yogurt with the sesame sauce until fluffy, stir in the garlic and spices. Cover the tahini yogurt and refrigerate. Peel the avocados, halve them lengthwise, and remove the stones. Cut each avocado half crosswise into thin slices and immediately drizzle with 1 tablespoon of lemon juice. Halve the pomegranate and scrape out the seeds with a fork over a bowl. Sort out any fleshy, red seeds and use them for the recipe. Toast the flaked almonds in a dry, hot pan until golden brown. Wash the mint, pat dry between paper towels, and either roughly chop the leaves or tear them apart with your fingers. Arrange the avocado slices decoratively on 4 plates and drizzle with the tahini-yogurt. Finally, sprinkle with pomegranate seeds, flaked almonds, and mint. Per serving: 490 kcal; 2040 kJ