Plat
Immunity Winter Salad
45 minPour 4Nutri-Score A€€
A
45 min
45 minImmunity Winter Salad
recette de
@wellnessbygeorgie
@wellnessbygeorgie
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
cauliflower (cut into bite-size pieces)Fruits et légumes400 g
broccoli (cut into bite-size pieces)Fruits et légumes400 g
chickpeas (drained and rinsed)Épicerie400 g
extra virgin olive oil (for coating and roasting)Épicerie60 ml- kale (stems removed, roughly chopped)Fruits et légumes100 g
- puy lentils (cooked and drained)Épicerie250 g
turmeric (ground)Épices5 g- smoked paprika (ground)Épices5 g
sea saltÉpices5 g
mixed seeds (for sprinkling)Fruits à coque et graines30 g- tahini (for the dressing)Épicerie15 ml
- miso paste (for the dressing)Épicerie5 g
apple cider vinegar (generous glug, for the dressing)Épicerie30 ml
par portion
Nutrition
276kcal
- Glucides
- 33 g
- Protéines
- 11 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson ×2
Saladier
jar
pas à pas
Préparation
- Étape 1
Roast the chickpeas
- Coat the chickpeas with olive oil and sea salt.
- Spread on a baking tray and roast until crisp.
- Étape 2
Roast the vegetables
- Chop the cauliflower and broccoli into bite-size pieces.
- Coat with olive oil, turmeric and smoked paprika.
- Spread on a baking tray and roast until tender and golden.
- Étape 3
Make the dressing
- Add the tahini, miso paste and apple cider vinegar to a jar.
- Shake until fully combined and set aside.
- Étape 4
Assemble the salad
- Add the puy lentils to a large serving bowl.
- Add the roasted vegetables, kale and chickpeas.
- Drizzle over the dressing and mix well until everything is coated.
- Étape 5
Finish and serve
- Sprinkle the mixed seeds over the salad for extra crunch.