1/2 cup of dried chickpeas, soaked, sprouted & cooked
1/2 cup toasted pecans
2 teaspoons curry powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon cayenne pepper
1 red onion sliced into thin rings
1 small beetroot
1 large handful of baby spinach leaves
1/2 cup of shredded red cabbage
2 tablespoons of sauerkraut
Juice of one lemon
1/3 cup olive oil
1/3 cup cashews soaked for 20 minutes
1/3 cup water
large handful of fresh mint and basil
salt and pepper to taste
1 Click here for instructions on how-to-sprout-chickpeas.
2 Along with a little ghee and coconut oil, throw the sprouted and cooked chickpeas in the pan with the sliced onion. Allow the onion to soften then add the curry powder, turmeric, cumin and cayenne pepper then season with some salt and pepper.
3 Once the onion is cooked and the chickpeas are well coloured by the spices, add the pecans and stir for a few more minutes.
4 Whilst the chickpeas are cooking, slice and fry the haloumi slowly in another pan in a little ghee until brown. Flip and brown both sides of each slice.
5 Shred your beetroot, carrot and cabbage using a mandolin or grater and toss together with the spinach leaves and sauerkraut. Look for a traditionally fermented sauerkraut or make one yourself.
6 Carefully lay the salad onto an open platter and across the top adorn with the chickpeas, pecans and haloumi.
1 Throw all ingredients into a blender and buzz until smooth.
2 Carefully drizzle over the salad when ready to serve.
The Carousel thanks Mother Nourish for this recipe.