Chickpeas, young spinach leaves and sheep's cheese with spicy dressing of lime juice, pomegranate syrup and sesame paste. On top come crispy paprika croutons.
Ingredients for 4 servings
Croutons
• 1/2 flatbread, (250 g, preferably the day before) noble sweet
• 2 tbsp. seed oil
• 1 tsp. Paprika
Salad
• 1 shallot, (30 g)
• 3 tablespoons grenadine (pomegranate syrup)
• 2 tablespoons white Tahini, (sesame paste; health-food shop)
• 4 tablespoons lime juice
• Salt, Pepper
• 2 tablespoons extra virgin olive oil 1 can of chickpeas, (400 g)
• 350 g cooked beetroot, (Vacuum Pack)
• 150 g baby spinach
• 150 g feta cheese Furthermore baking paper
Time: 25 min
Preparation
1. For the croutons, the flatbread, then first cut into 3 cm wide strips in 3 cm cubes. Mix rapeseed oil and paprika in a large bowl and turn the bread cubes in it carefully. Distribute bread on a table covered with baking paper baking tray and bake in preheated oven at 200 degrees (gas 3, convection 180 degrees) roast crispy 5-10 minutes on the middle rack. Allow to cool on the baking sheet.
2. For the salad shallot, finely dice. In a colander with boiling water, blanch, rinse and drain. In a large bowl Grenadine, Tahini, lime juice, 100 ml of cold water, salt and pepper. Oil, while stirring vigorously with a whisk. Shallot fold.
3. Chickpeas in a colander rinse and drain. Beetroot pat dry, only in 1 cm thick slices, then cut into equally thick strips. Spinach read, wash and spin dry. Mix chickpeas, beetroot and spinach with the dressing. Serve with the croutons and crumble the feta over the salad.
Nutritional information per serving: 562 kcal
• 20 g protein
• 27 g fat
• 56 g carbohydrates
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