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Anyone for Salad?
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Ingredients
1 Aubergine sliced
2 Fennell Bulbs sliced
200g of Sprouted Mung Beans or Puy Lentils if unavailable
50g Sundried Tomatoes
1 Bunch of Chopped Coriander
1/2 Red Chilli deseeded and chopped
20g Sumac
100g Spinach Leaf[/vc_column_text][vc_column_text]
Dressing
2 Tblsp Tahini
Juice of 2 Lemons
50ml Olive Oil
10ml Apple Cider Vinegar
20ml Maple Syrup[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_single_image image=”11277″ img_size=”full” style=”vc_box_outline” border_color=”green”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Method
Place the sliced aubergine and fennel in a baking tray, with a splash of olive oil. Roast at 170oc for 30 minues. Allow to cool.
Whisk together all the dressing ingredients and set aside.
Combine the cooled aubergine and fennel with the rest of the salad ingredients.
Fold through the desired amount of dressing, keep the leftover dressing in the fridge.
Season well with salt, pepper and a table spoon of Sumac.
Enjoy![/vc_column_text][/vc_column][/vc_row]