Salad in a Jar


  • 1 teaspoon of chickpeas
  • 1 pinch of turmeric
  • 1 bunch of cress
  • 1 capsicum pepper
  • 4-5 walnuts

For the sauce:

  • 1 tablespoon of olive oil
  • 1 teaspoon of pomegranate molasses
  • 1 teaspoon of orange juice


Boil the chickpeas with turmeric until they soften. Chop the butter into large pieces by hand. Roast the capia pepper in the toaster. Peel the skin and chop coarsely. Place the chickpeas boiled with turmeric first, then the capia pepper and walnut pieces in the serving jar.

Place the butter that you chopped coarsely last. Transfer all the ingredients for the sauce into a small jar. Mix and add the salad just before serving and mix. 

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