YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 can (200g) chickpeas
- 1 tbsp sesame seed
- 2 tbsp olive oil
- 1 medium apple, sliced
- 200 g salad mix
- 4 medium potato
- 1 tbsp cumin seed
- 1 tbsp soy sauce
- to taste salt, pepper
- 1 can (200g) chickpeas
- 1 tbsp sesame seed
- 2 tbsp olive oil
- 1 medium apple, sliced
- 200 g salad mix
- 4 medium potato
- 1 tbsp cumin seed
- 1 tbsp soy sauce
- to taste salt, pepper
Directions
1. Start with the potatoes. Preheat the oven to 200°C.
2. In a pot bring water to a boil and boil the potatoes until half softened, but not truly cooked. 3. Once you removed them from the water, wait until they cool down. Put them on a fork and carefully peel them with a knife (you can also leave on the skin), cut them into rings. Place them in a baking tray, splash with olive oil, sea salt and the cumin seeds. Mix them well and bake it in the oven until golden brown.
4. Meanwhile prepare the chickpeas. In a large pan, without any oil roast the chickpeas together with the sesame seed for 5 minutes. Then add soy sauce and cook them for about 2 more minutes.
5. In a large bowl mix together your salad mix (I used one with lettuce, carrots, yellow carrots and raw beets but you can use any kind you like). Add the sliced apple and the chickpeas. Once the potatoes are done, add them to the salad too, mix it well.
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Photo: Imola Toth
