Friday, April 12, 2024
HomeHealthy FoodCandy Potato, Aubergine & Tahini Salad — Inexperienced Kitchen Tales

Candy Potato, Aubergine & Tahini Salad — Inexperienced Kitchen Tales

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

2. To make the marinade, upload olive oil and apple cider vinegar to a jar in conjunction with the bottom paprika, cumin, coriander, chili and a excellent pinch salt. Upload a lid and shake.
3. When the greens are finished roasting, pour over the marinade, toss and let cool.

4. Make the tahini dressing in a big bowl through stirring in combination tahini, olive oil, maple syrup and lemon juice.
5. Upload the cooked quinoa to the bowl. Chop the romaine and cucumber coarsely and upload to the similar bowl. Toss!

6. Plate the salad. Get started with the quinoa, romaine and cucumber, then upload the roasted veggies and best with parsley, pomegranate seeds and toasted almond flakes.
Revel in!

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