Bread chips with carrot-cumin salad

Name: bread chips with carrot-cumin salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon liquid honey; lemon pressed; 2 tablespoons olive oil; 1 cm fresh ginger root finely chopped; teaspoon cinnamon powder; 1 great winter carrot grated; 50 g white raisins; 8 shawarma sandwiches; 1 egg beaten; 1 teaspoon ground cumin djinten; 4 tablespoons sesame seeds; 6 tablespoons half full quark

A tasty recipe. The vegetarian lunch contains the following ingredients: liquid honey, lemon (pressed), olive oil, fresh ginger root (finely chopped), cinnamon powder, winter carrot (grated), white raisins, shoarma breads, egg (beaten), ground cumin (djinten), sesame seeds and semi-skimmed cottage cheese.

Ingredients

Kitchen Stuff

baking paper

Directions

Preheat oven to 225 ° C.
Combine honey, lemon juice, oil, ginger root and cinnamon.
Mix lemon zest, carrot and raisins and season with salt and pepper.
Halve rolls so that 8 rounds are created.
Spread the raw inside of bread with egg whites and sprinkle with cumin.
Cut the bread halves into 4 dots each, and bake in a crisp baking sheet in the center of the oven on baking parchment lined with parchment paper.
Sesame seeds in a dry frying pan to roast, to 'jump' seeds.
Sesame seeds and cottage cheese stir together, season with salt and pepper.
Serve warm bread crisps with salad and sesame sauce..