John Myers
Contents
show
Ingredients
For the dressing:
- 2 tsp Melted coconut oil
- 70 g Drained chickpeas
- 0,5 tsp Cinnamon
- 2 tsp Date syrup
- 1 tbsp Apple Cider Vinegar
- 1 Msp Salt
- Pepper
- 0,5 tsp Cinnamon
- 1 tbsp Olive oil
- 1 shot Water or milk
For the salad:
- 70 g Mixed lettuce
- 50 g Feta cheese
- 30 g Walnuts
- 1 Pc. Pear
- 1 Pc. Medjoul date
- Some lemon juice
Instructions
- Peel the sweet potato and cut into small cubes. Grease a small baking pan with the oil and turn the sweet potato in it. Add the chickpeas and sprinkle the cinnamon over both. Bake in the preheated oven for approx. 20 - 25 minutes at 180 degrees top / bottom heat.
- In the meantime, stir the ingredients for the dressing.
- Peel the pear, cut into cubes and drizzle with lemon juice. Roughly crumble the feta. Finely chop the date (if the dates are really soft, it is best to put them in the freezer shortly beforehand, then they are easier to cut). Chop nuts.
- Wash the lettuce and spin dry. Pour into a bowl, spread the dressing over it and then pour the sweet potato, chickpeas, pear, nuts and feta over the top.
Nutrition
Serving: 100gCalories: 244kcalCarbohydrates: 10.7gProtein: 5.4gFat: 19.9g
