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1. Minimize the aubergines and candy potatoes in dices, place on a baking tray, drizzle with olive oil and salt and roast at 200C for approx 30 minutes.

2. To make the spiced French dressing, add 3 tbsp olive oil to a jar together with the bottom paprika, cumin, coriander, chili and a great pinch salt.

3. When the greens are achieved roasting, pour over the marinade, toss and let cool.

4. Make the tahini dressing in a big bowl by stirring collectively tahini, olive oil, maple syrup and lemon juice.
5. Add the cooked quinoa to the bowl. Chop the romaine and cucumber coarsely and add to the identical bowl. Toss!

6. Plate the salad. Begin with the quinoa, romaine and cucumber, then add the roasted veggies and high with parsley, pomegranate seeds and toasted almond flakes.
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Hector Antonio Guzman German

Graduado de Doctor en medicina en la universidad Autónoma de Santo Domingo en el año 2004. Luego emigró a la República Federal de Alemania, dónde se ha formado en medicina interna, cardiologia, Emergenciologia, medicina de buceo y cuidados intensivos.

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