May 1, 2017

My greatest grandma in the world packed my bag with salad, rocket salad, parsley, onions and other goodies from her garden today. And after whole day of moving to a new place the first thought in the evening was “I want to eat everything”. (right after I craved burek). And so I prepared this deliciousness that gives you loads of energy, vitamins and the combination of flavours is kicking ass.


**For 2 people; Very easy; 20 minutes**

Ingredients

For the plate
3 potatoes
2 carrots
1 tablespoon of coconut oil
2 bunches of rocket salad
10 leaves of lettuce
200 g beans
1 smaller onion

For the topping:
1 dl of water
3 tablespoons of tahini
1 teaspoon of honey (maple syrup for vegan version)
3 cloves of garlic
1 cm of ginger
1 tablespoon of parsley
1 teaspoon of vinegar
Salt

For sprinkling:
3 tablespoons of sesame
2 tablespoons of chopped parsley

Instructions
  1. Peel the potatoes and carrots and cut them to smaller pieces. Pour melted coconut oil over it and mix well. Broil on 200 °C in the oven for around 10 minutes or until they are nicely baked. I like my veggies best when it’s getting  a bit black around the corners.
  2. Place all the ingredients for the topping in blender and blend for around one minute. Taste and add stuff I you need to.
  3. Roast sesame in a pan for a few minutes and mix well until it becomes golden.
  4. Wash lettuce and rocket salad. Slice the onion.
  5. Place rocket salad, lettuce, beans, onion, roasted potato and carrots on the plate. Drizzle with the topping and sprinkle with sesame and parsley.

Wise-ass corner

Try also other veggies and spices.

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread