ינהאַלט
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ינגרעדיענץ
פֿאַר די סאָוס:
- 1 צפּ זיס פּאַפּריקאַ פּודער
- 1 צפּ הערבס דע פּראָווענסע
- זאַלץ פעפער
- מאַסלינע בוימל
- 1 קליין קענען טשיקקפּעאַס
- 1 Msp טשילי פּודער
- 75 g דאַר טאַמאַטאָוז אין בוימל
- 0,5 בינטל פּעטרעשקע
- 2 טבספּ Pistachio, avocado or hazelnut oil
- 1 טבספּ Apple Cider Vinegar
- 1 צפּ טורמעריק
- 2 צפּ האָניק אָדער רייַז סירעפּ
- 1 טבספּ וואַסער
- זאַלץ פעפער
ינסטראַקשאַנז
- If the peel is okay, you can leave it on the sweet potato and eat it with you. But it's a matter of taste. Cut into bite-sized pieces and spread on a baking sheet lined with baking paper. Sprinkle with paprika, herbs of Provence and salt. Drizzle with olive oil.
- Drain the chickpeas well and spread them on a baking tray lined with baking paper. Sprinkle with chili powder. Bake both trays at the same time in a preheated oven at 200 degrees circulating air (or one after the other at 220 degrees top / bottom heat) for about 20-25 minutes. The sweet potatoes should then be through and the chickpeas should be golden yellow and crispy, but not too dark. Let both cool down.
- In the meantime, cut the dried tomatoes and parsley into small pieces and stir the ingredients for the dressing. Mix everything together.
Here are a few more possible variations:
- You can use pumpkin instead of sweet potato. The cooking time in the oven is then 30 instead of 20 minutes. Finally, you can add a large handful of lamb's lettuce or rocket under the salad. Mix in either 2 tablespoons of raisins or cranberries. Roast coconut chips in a pan without fat and sprinkle over the finished salad. 1 tbsp nut butter (stirred with 1 - 2 tbsp water until smooth) can be mixed into the dressing.
Tahini dressing:
- For this, mix 1 tablespoon of tahini with 2 teaspoons of liquid honey, 4 teaspoons of apple cider vinegar, 2 tablespoons of olive oil, salt and pepper.
דערנערונג
באדינען: 100gקאַלאָריעס: 59קייקאַלקאַרבאָוכיידרייץ: 7gפּראָטעין: 2.4gפעט: 2g