1 round zuchchini, about 8cm Ø, grated
1/2 cup chickpea sprouts, blanched
1 little carrot, diced or grated
1/2 red onion, diced
1 handful of green olives, chopped
1 handful of parsley, chopped
1/2 lemon, juice squeezed out
3 tablespoons tahin, sesame paste, smooth
1 tbsp. native rapeseed oil or olive oil
1 tbsp. sesame, roasted
Season with sea salt, pepper & cumin to taste
I’ve added raw zucchini, you can of course blanch it. I recommend to taste it raw. Tastes delicious and contains all nutrients, while some are lost by heating. And is also prepared faster.
As for the chickpea sprouts, you can add them warm or cold.
I directly sprout more, so I can add 2-3x chickpea sprouts to my dishes. I love chickpeas and sprouted they are easier to digest and the nutritional content increases immensely.
I always give my dressing ingredients straight into the bowl and mix it well.
You can mix it separately if you prefer and add it then.
Enjoy your meal.
Amounts are for one person, you can always multiply it with the amount of people you like to prepare it for and enjoy it together.