planted.bundles
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Ingredients
For how many people?
4
1
Cauliflower
1
large can of chickpeas (450g drained weight)
1
Pomegranate
1
Cucumber
80g
roasted pistachio kernels
1
tsp oregano
½
teaspoon paprika powder (rose hot)
½
TL salt
3
Tbsp olive oil
160g
planted.chicken Curry
1
TL rapeseed oil
Tahini dressing
2
EL Tahini
1
Tbsp. soy sauce
1
EL Water
1
tsp lemon juice
1
tsp agave syrup
Preparation
1
Wash the cauliflower, dry well and cut into bite-sized florets. Drain and wash the chickpeas and place them in a large bowl with the cauliflower. Add the oregano, paprika, salt and olive oil and stir well. Spread out on a baking sheet and roast for 30 minutes at 180 degrees.
2
Peel the pomegranate and remove the individual seeds. Cut the cucumber into slices.
3
For the dressing, mix all the ingredients together until a thick consistency. If necessary (if the tahini contains too little oil) add a little water.
4
Heat the rapeseed oil in a small pan, add the planted.curry and fry for a few minutes until golden brown.
5
Place the cauliflower and chickpeas in a large serving bowl and fold in the cucumbers. Then spread the planted.curry on top, pour the dressing over it and decorate with the pomegranate seeds and the pistachio nuts.
