John Myers
Ingredients for 2 servings:
- 500 g beetroot, cooked
- 400 g chickpeas (240 g drained weight per can)
- 1 medium-sized apple (approx. 175 g)
- ½ bunch of spring onions
- ½ bunch parsley
- 25 g tahini (white sesame paste), without salt
- 1 tbsp olive oil
- 50 ml water
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp rock salt
- ¼ tsp cayenne pepper
- 1 tsp, heaped cumin
- 40 g pumpkin seeds
Instructions
Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes
fruity salad with an oriental touch
Roast the pumpkin seeds in a pan without fat and set aside. Dice the apple with the skin and the beetroot. Slice the spring onions into rings. Roughly chop the parsley. Place everything in a salad bowl with the drained chickpeas and mix. Mix the ingredients for the dressing well. This works best with a hand blender. Alternatively, put all the ingredients in a screw-top jar and shake vigorously, sealing the jar. Mix the dressing with the salad, let it sit for at least 30 minutes and serve the salad sprinkled with the roasted pumpkin seeds. This quantity is enough for 2 servings as a main course or 4 servings as a side dish. The salad is a good source of protein and rich in fiber, iron, magnesium and zinc. The salad is also a vitamin bomb. It provides B vitamins (B1, B2, niacin, biotin, B6, folic acid) as well as vitamins A, E and C. Nutritional values p. Portion (as a main course): Energy: 525 kcal / 2196 kJ Protein: 19.6 g Carbohydrates: 58.6 g Fiber: 16.5 g Fat: 25.7 g
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