Sweet Potato, Aubergine & Tahini Salad — Green Kitchen Stories

1. Cut the aubergines and candy potatoes in dices, place on a baking tray, drizzle with olive oil and salt and roast at 200C for approx 30 minutes.

2. To make the spiced French dressing, add 3 tbsp olive oil to a jar together with the bottom paprika, cumin, coriander, chili and a superb pinch salt.

3. When the greens are accomplished roasting, pour over the marinade, toss and let cool.

4. Make the tahini dressing in a big bowl by stirring collectively tahini, olive oil, maple syrup and lemon juice.
5. Add the cooked quinoa to the bowl. Chop the romaine and cucumber coarsely and add to the identical bowl. Toss!

6. Plate the salad. Start with the quinoa, romaine and cucumber, then add the roasted veggies and high with parsley, pomegranate seeds and toasted almond flakes.

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