Ingredients
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Chickpeas
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220 g Chickpeas
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1 tbsp Olive oil
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1 tsp Fenugreek
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Eggplant
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1 medium Eggplant
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2 tbsp Salt
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2 tbsp Rice oil
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1 tsp Oregano
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Cauliflower
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1 Cauliflower head
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1 tsp Smoked Paprika
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1 tsp Oregano
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1 tsp Honey garlic
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1 tbsp Olive oil
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1 Lettuce
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Tahini sauce
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60 ml Sesame Tahini
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1 tsp Salt
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1 tsp Garlic powder
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70 ml Water
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1 tsp Fenugreek
Directions
The creation of a salad (Yes, cooking is a creative activity!) Is an exciting process. The salad includes not only tomatoes and cucumbers, but all possible combinations of foods. Like any other dish and salad, it deserves to be decorated, varied, flavored and respected. Salad is not just an appetizer on a plate, it is a main dish with garnish as well. I achieve great results when I eat salad at least once a day! I feel good, I don’t swell, I sleep well and I’m full of energy. Enough reasons to adore salads. :) Have ever considered how many vegetables and fruits you can eat with one salad a day. A lot!
I love my salads to be rainbow-colored, delicious and healthy. The secret is to release the creator within yourself. Include fruits, vegetables, grains and nuts. Sprinkle them with spices and herbs, but be careful with the amount of salt.
A salad that contains all the necessary nutrients could make you feel well fed. We eat salad this way at home. For more exciting salad ideas you can follow my site.
Steps
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1
Done
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The chickpeasRemove the skins from the chickpeas. I do it by hand. I use chickpeas from a jar if I don't have them cooked in advance. |
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2
Done
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Season with olive oil and fenugreek and bake for a few minutes in a preheated pan. |
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3
Done
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Once it's ready, set it aside. |
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4
Done
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The cauliflowerClean the cauliflower head and wash it well. |
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5
Done
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Steam the cauliflower for 6 minutes. |
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6
Done
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Put the cauliflower in a bowl and season it with olive oil and spices. Stir well. |
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7
Done
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Spread it on baking paper and bake at 220°C degrees celsius for 20 minutes. |
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8
Done
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The eggplantPeel and cut the eggplant into small cubes. |
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9
Done
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Sprinkle them well with salt and leave for 10 minutes. |
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10
Done
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Then wash them in a colander. |
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11
Done
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In a preheated pan with rice oil, bake them on a high heat until the eggplant is cooked. Sprinkle with oregano. Stir to bake well on all sides. |
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12
Done
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When it is ready, set it aside. |
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13
Done
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The lettuceWash the lettuce well. |
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14
Done
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Cut it and put it in a salad bowl. |
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15
Done
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The tahini sauceMix all ingredients in a bowl. I used a small bowl. |
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16
Done
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Stir with a spoon and season if necessary. |
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17
Done
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The saladPour chickpeas, eggplant and cauliflower onto the lettuce. |
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18
Done
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Season with extra salt and olive oil. |
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19
Done
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Stir well. |
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20
Done
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Drizzle with tahini sauce. Most importantly, enjoy your creation! |
