
INGREDIENTS
- 1 large sweet potato diced
- Extra virgin olive oil, for serving
- 2 red radishes
- 2 medium carrots
- 1 cup shredded red cabbage
- 1 lemon
- Lettuce, chopped
- 1 cup boiled chickpeas or cooked lentils
- ¾ cup sauerkraut or some pickle
- 2 tablespoons of sesame seeds
- Tahini sauce, for serving
- Spices, optional
- Sea salt and freshly ground black pepper
- Xakousta croutons
EXECUTION
- Preheat the oven to 200°C and line a large tray with greaseproof paper.
- Toss the sweet potatoes with olive oil, salt and pepper and spread them on the baking sheet. Bake for 20 minutes or until golden brown.
- Thinly slice the radish into round pieces (this is best done on a mandoline) and use a vegetable peeler to peel the carrots into ribbons.
- Toss the radish slices, carrots, shredded cabbage and lettuce with the lemon squeeze. Set aside.
- Assemble individual bowls of chickpeas, cabbage, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds and herbs, if using. Season with salt and pepper and serve with the tahini sauce.
- Garnish with Xakousta Croutons and enjoy.