Σπόροι Σιταριού

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

  1. Preheat the oven to 200°C and line a large tray with greaseproof paper.
  2. 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.
  3. 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.
  4. Toss the radish slices, carrots, shredded cabbage and lettuce with the lemon squeeze. Set aside.
  5. 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.
  6. Garnish with Xakousta Croutons and enjoy.