1 large mango
1/2 red bellpepper (paprika)
1/2 chili (depending on taste)
1 dl boiled quinoa
3 big handfulls of ruccola salad
2 tbs sesameseeds
Lemon / Lime
Boil the quinoa (1/2 dl dry quinoa will give you 1 dl readily boiled). Cool down before mixing with the salad.
Cut Mango and avocado into suitable pieces. Cut the bellpepper in tiny pieces. Mix all ingredients together in a bowl, sprinkle with some good oliveoil. Squeeze some lime / lemon over the salad, top with some pepper and blend. Top with sesame seeds prior to serving.
Prep Time: 10 minutes
Total Time: 10 minutes
- 1 16 oz can of chickpeas or garbanzo beans
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 5 cups sesame seeds
- 1 1/2 cups olive oil or vegetable oil