Green salad cooked with Tahini sauce

0 hours, 5 minutes

Hand 15 minutes In general 15-20 minutes

Nutrition (per serving)

Ingredients (made 6 times)

Marinade:

Did:

• 6 tbsp tahini paste paste (96 g / 3.4 oz)
• 2 tsp lemon juice
• 2 tsp Erythritol or Turn
• water as needed
• Optional: salt and pepper if needed

Salad:

• 1 large or 2 medium eggplants (550 g / 1.2 lb)
• 250 g roasted red peppers, drained (8.8 oz)
• 2 cups kale, sliced ​​(100 g / 3.5 oz)
• 2 tbsp chopped parsley

The instructions

1. Combine all ingredients for dressing and reserve.
2. Combine the marinade in a small bowl and place the pan over high heat.
   
3. Using a manolin or a sharp knife, carefully chop the eggs.
4. Carefully cut it into a bowl and place it in the marinade before putting in the baking pan.
   
5. Keep an eye on them because they will burn easily. Repeat with all slices until eggplant is cooked. Remove eggplant on a plate sit on one side.
6. Place the kale and chopped in the hot pan and simmer on low heat until crisp.
   
7. Cover the pineapple, pepper slices and egga wood on a serving platter and top with parsley.
8. Combine all seafood with a thin layer of water to your desired consistency.
   
9. Stir in a warm salad. Store in a sealed container in the refrigerator for up to 1 week.
   

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4. Green salad cooked with Tahini sauce

1. Blog
2. Recipes
3. Vegetables
4. Green salad cooked with Tahini sauce

1. Blog
2. Recipes
3. Green salad cooked with Tahini sauce

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2. Naomi Sherman
3. Green salad cooked with Tahini sauce