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Salad of purple carrots
Vegan salad of purple carrots, chickpeas, tomato, mint, lamb's lettuce, goat's cheese and sesame seeds.
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Ingredients
Directions
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Peel the carrot and scrape with a peeler into thin long ribbons. Clean the lemon.
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Grate the yellow skin of the lemon and squeeze out the fruit. Mix (1 to 4 people) 1 tbsp lemon juice and grate through the ribbons.
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Put the chickpeas in a colander, rinse under cold running water and drain. Cut the tomatoes into pieces and the mint leaves coarse.
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Divide the lamb's lettuce over a bowl. Mix the carrots, chickpeas, tomatoes and fresh mint and spread over the lamb's lettuce.
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Crumble the cheese and spread over it. Sprinkle (4 people) with 2 tbsp oil from the pot and sprinkle with the sesame seed.
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Nutrition
405Calories
Sodium12% DV280mg
Fat49% DV32g
Protein18% DV9g
Carbs5% DV16g
Fiber32% DV8g
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