Posted February 1, 2019
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Ingredients:
- 2 tomatoes, finely sliced
- 1 baby carrot, peeled, shredded
- 1 cucumber, cut into coins
- 1 red paprika, cut into rings
- A small handful arugula salad
- 1 cup red cabbage, shredded
- A handful of lettuce salad
- 1 tbsp. freshly squeezed lemon juice
- 1 scallion, bulb thinly sliced
- 1 tsp. fresh coriander finely cut
- 1cup g black olives, pits removed, halved
- 50 g low-fat cheese
- ½ cup roasted chickpeas
- A tbsp. of fresh dill finely cut
- 1 tsp. fresh parsley finely cut
- ½ tsp. sweet paprika powder
- A pinch of salt
- 2 tablespoons of olive oil.
METHOD:
- Wash and trim all the vegetable: tomatoes, cucumber, olives, scallion, carrot, paprika, cabbage, lettuce and arugula. Put the plants in a large mixing bowl. Season with little salt and pepper, dust with sweet paprika, coriander, parsley and dill.
- Drizzle with olive oil, 1 tbsp. of lemon juiced; mix all ingredients gently and store it in the fridge for 10 minutes to allow the flavours to mingle. Scatter handfuls of chickpeas and low-fat cheese on top before serving.