FRIJE

Name: Fresh and Crunchy Salad
Prep time: 15 min
Yield: 2 servings
Ingredients: 8 cherry tomato; 1 bunch of radish; 2 carrot; 1 cucumber; 1 handful of pumpkin seed; 50 g of basmati rice (optional); 60 g of dry lentil (optional); 1 stalk of chives; 100 g of chickpeas (canned, drained weight); 100 g of cooked beetroot; 2 tablespoon of olive oil; 4 tablespoon of apple cider vinegar; 1 teaspoon of mustard

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Fresh and Crunchy Salad

1 teaspoon of mild spice mustard like Savora

Vegetarian Vegan Salad Public

Course: Starter

Preparation time: 15 minutes

Cost per serving: 2,54 €

Energy: 615 kcal / serving

Instructions

1. Rinse the tomatoes, cucumbers, and radishes.
2. Peel the carrots and cucumber.
Slice the cucumber and cherry tomatoes in half.
Grate the carrots.
3. Put the peeled and chopped beetroot, as well as the chickpeas, the juice of half a lemon, cumin, olive oil, a little salt, and pepper in the bowl of a blender. Blend until smooth.
4. Prepare the dressing: put olive oil, vinegar, and mustard in a bowl, emulsify with a fork.
5. Assemble the salad: in 2 large bowls, divide the rice and lentils, mix them, then arrange the vegetables: cucumber, cherry tomatoes, carrots, radishes. Place a large spoonful of beetroot hummus in the center and sprinkle with chopped chives and pumpkin seeds.