Colourful vegetable salad

Difficulty

Low

Time

20 min

Ingredients

Servings

2

For the Tahini sauce

  • ½ garlic clove, (optional)

  • 40 ml tahini

  • 2 Tbsp lemon juice

  • 1 Tbsp honey

  • 50 ml water

  • salt

  • pepper

60 grams quinoa

200 grams red cabbage

2 carrots

½ cucumber

100 grams baby spinach

1 bunch mint

40 grams pomegranate seeds

30 grams roasted cashews

Instructions

Step 1

For the tahini sauce, peel the garlic, cut in half and blend with the remaining ingredients in Braun’s MultiQuick 500 ml chopper attachment to a creamy sauce. Season to taste with salt and pepper.

Step 2

For the vegetable salad, cook the quinoa according to package directions and set aside.

Step 3

Wash the carrots, cucumber and red cabbage well and cut the vegetables into strips with the food processor attachment using the Julienne insert.

Step 4

Wash the spinach and mint. Pluck the mint from the stems.

Step 5

Mix everything in a large bowl with pomegranate seeds, roasted cashews and tahini sauce and serve.