Fresh Detox Bowl with Tahini Sauce
Ingredients
For the bowl:
2
tb
olive oil
1
Bunch(es)
wild herb salad
1
blood orange
Some
red cabbage
1
tb
cornstarch
1
avocado
0.25
Cup(s)
cashew kernels
0.25
Cup(s)
pomegranate seeds
1
ts
cumin
0.75
ts
chili powder
0.75
ts
garlic powder
Some
salt and pepper to taste
2
Sprig(s)
fresh oregano
Some
sesame to garnish
For the tahini sauce:
0.25
Cup(s)
tahini
1
tb
pomegranate molasses
0.5
lemon, juice
2
tb
hot water to dilute
Preparation
1. Peel and fillet the blood orange.
2. Wash the red cabbage and salad leaves, and tear off any unwanted parts.
3. Slice the avocados in half, remove the stone, and scoop out the flesh with a spoon. Then cut into strips.
4. Carefully remove the pomegranate seeds from the pomegranate.
5. Rinse the chickpeas and leave them to drain.
6. Then put the chickpeas in a bowl, and mix with the cumin, chilli powder, garlic powder, salt, pepper, and olive oil.
7. Fry the chickpeas for around 10 minutes in a large pan over a medium heat, stirring often. Take off the heat, and set aside.
8. For the pink tahini sauce, whisk together all the sauce ingredients, including the pomegranate molasses.
9. Dust the “chicken” chunks with cornstarch, and sear on both sides in a pan.
10. To serve, arrange the fried chickpeas, salad leaves, avocado, blood orange and “chicken” chunks in a bowl, and drizzle with the tahini sauce. Sprinkle with sesame.
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