Ingredients

(serves 2)

80g lamb's lettuce

1 avocado

2 courgettes

2 carrots

2 beetroots (pre-cooked)

1 Chioggia beet

6 sprigs of parsley

8 tablespoons frozen peas

1 tablespoon cashew nuts

1 tablespoon almonds

400g pre-cooked chickpeas (drained weight 240g)

0.5 teaspoon allspice

1 teaspoon of turmeric

Salt to taste

200g MILRAM cottage cheese

Freshly ground pepper

1 shallot

Juice of half a lemon

1 tablespoon sesame paste

1 teaspoon olive oil

1 tablespoon mild white wine vinegar

100ml water

Garden cress to taste

Nutritional information

1 serving contains an average of 3222 /771 kJ/kcal

42g protein // 67g carbohydrates // 36g fat

Preparation method

1. Clean, wash and dry the lamb's lettuce. Wash and halve the avocado, carefully removing the pit with a knife. Using a tablespoon, scoop the avocado flesh out of the skin. Wash, peel and slice the Chioggia beet.