We have invited Chef John again to present a warm chickpea salad with Fenugreek microplants.
The microplants in the recipe were grown in the Babylon Garden System from certified organic seeds.
Ingredients for 2 people :
- 3 tablespoons seed mix
- 1 tablespoon butter
- 1 can of chickpeas ( aprox 400 g )
- 1 tablespoon chopped oregano
- 1 small chopped red cabbage ( aprox 400 g )
- 1 Ishtar tray microplants Fenugreek shredded
- 4 carrots, thinly sliced
- 1 jar dried tomatoes in oil, finely chopped ( aprox 200 g )
- 1 sprig parsley, finely chopped
- 1 packet feta cheese ( aprox 200 g )
- Salt and pepper
Sauce :
- the juice from 1 large lemon
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
Preparation:
Heat a frying pan over medium heat then add the seed mix. Stir until lightly browned (2-3 min), then place on a plate.
In the same pan, melt the butter with the chickpeas, oregano, salt and pepper and stir for about 5 min. Remove from heat.
In a bowl mix the fenugreek, shredded cabbage, carrots, dried tomatoes and parsley.
Pour the above sauce over the mixture.
Place the salad on a plate and top with the chickpeas, feta cheese pieces and seed mix.
Heat a frying pan over medium heat then add the seed mix. Stir until lightly browned (2-3 min), then place on a plate.
In the same pan, melt the butter with the chickpeas, oregano, salt and pepper and stir for about 5 min. Remove from heat.
In a bowl mix the fenugreek, carrots, dried tomatoes and parsley.
Pour the above sauce over the mixture.
Place the salad on a plate and top with the chickpeas, feta cheese pieces and seed mix.
ENJOY YOUR MEAL!