Ingredients:
For the salad:
300g hokkaido pumpkin, sliced
2 tablespoon olive oil, divided
1 pinch of salt, pepper and curcuma
200g brussel sprouts, trimmed and halfed
2 tablespoon lemon juice
1 pinch of salt, pepper
150g smoked tofu, cut into triangles
1 tablespoon vegan butter
200g lamb’s letuce, washed
200g corn, canned
2 tomatoes, sliced
1 small onion, sliced
2 tablespoon walnuts
Alfalfa sprouts
For the dressing:
2 tablespoon tahini
3 tablespoon water, cold
2 tablespoon lemon juice
1 clove of garlic, minced
1 pinch of sea salt and pepper
Read more at tartes-and-recreation.com
