John Myers
Ingredients for 2 servings:
- 400 g sweet potatoes
- 1 tbsp sesame oil, toasted, alternatively good olive oil
- 1 clove(s) garlic
- 240 g chickpeas
- 250 g cocktail tomatoes
- 2 spring onions
- 1 tbsp ginger root, grated
- 1 organic lemon(s)
- 2 tbsp extra virgin olive oil
- some salt and pepper
- 2 sprigs of parsley
- 1 tsp curry powder
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes
simple and vegan
Peel the sweet potatoes and cut into approximately 1 cm thick slices. Marinate with sesame oil or olive oil and a little curry powder. Grill on the grill or in a griddle pan for 4-6 minutes per side. Peel the garlic and finely chop or grate. Drain the chickpeas. Quarter the tomatoes and finely slice the spring onions. Wash the lemon, zest the whole lemon, and squeeze the juice. Remove the sweet potatoes from the grill or pan, quarter the slices, and toss them warm with the chickpeas, tomatoes, and spring onions. Combine the garlic, lemon juice and zest, ginger, olive oil, salt, pepper, and other spices to make a dressing. Season to taste (add a little sugar if desired). Toss the salad with the dressing and add chopped parsley. Enjoy lukewarm. Tip: Refine the salad with some chili or coriander leaves Nutritional values per serving: Protein: 15 g Carbohydrates: 21 g Fat: 39 g Calories: 581 g BE: 3
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