Ingredients
4
Portions
1 cauliflower
1 large can of chickpeas (450g drained weight)
1 pomegranate
1 cucumber
80g roasted pistachios
1 tsp oregano
½ tsp paprika powder (hot)
½ tsp salt
3 tbsp olive oil
160g planted.chicken curry
1 tsp rapeseed oil
Tahini dressing
2 tbsp tahini
1 tbsp soy sauce
1 tbsp water
1 tsp lemon juice
1 teaspoon agave syrup
1 large can of chickpeas (450g drained weight)
1 pomegranate
1 cucumber
80g roasted pistachios
1 tsp oregano
½ tsp paprika powder (hot)
½ tsp salt
3 tbsp olive oil
160g planted.chicken curry
1 tsp rapeseed oil
Tahini dressing
2 tbsp tahini
1 tbsp soy sauce
1 tbsp water
1 tsp lemon juice
1 teaspoon agave syrup
Products in this recipe
planted.chicken
curry
Preparation
1
Wash the cauliflower, dry it well and cut it into bite-sized florets. Drain and wash the chickpeas and place them in a large bowl along with the cauliflower. Add oregano, paprika, salt and olive oil and stir well. Spread out on a baking sheet and let it 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 you get a thick consistency. If necessary (if the tahini does not contain enough 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 pistachio nuts.