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Ingredients
4
Servings
1 cauliflower
1 large can of chickpeas (450g drained weight)
1 pomegranate
1 cucumber
80g roasted pistachio nuts
1 tsp oregano
½ tsp paprika powder (rose hot)
½ tsp salt
3 tbsp olive oil
160g planted.chicken Curry
1 tsp canola oil
Tahini dressing
2 tbsp tahini
1 tbsp soy sauce
1 tbsp. water
1 t sp lemon juice
1 t sp agave syrup
1 large can of chickpeas (450g drained weight)
1 pomegranate
1 cucumber
80g roasted pistachio nuts
1 tsp oregano
½ tsp paprika powder (rose hot)
½ tsp salt
3 tbsp olive oil
160g planted.chicken Curry
1 tsp canola oil
Tahini dressing
2 tbsp tahini
1 tbsp soy sauce
1 tbsp. water
1 t sp lemon juice
1 t sp agave syrup
Products in this recipe
planted.chicken
Curry
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 canola oil in a small frying 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 and decorate with the pomegranate seeds and pistachio nuts.
