Ingredients
Equipment
Method
- For the lentil noodles, bring 2 litres of water to a boil in a pot, add a pinch of salt, let the noodles boil for 6-8 minutes, and then drain them carefully.
- While you are preparing your lentil noodles, bring 120 ml of water with 1 tablespoon of rapeseed oil to a boil in a small pot for the chickpea & red lentil "couscous". When the water boils, take the pot off the cooker, add the couscous, season it with 1 pinch of salt, ground pepper, paprika, ginger, and coriander seeds, mix everything well and let it swell for 5 minutes, covered.
- Heat 1 tbsp rapeseed oil in a pan, cut the tofu into 1 cm cubes, the garlic into thin slices, and fry everything for approx. 5 minutes. Season with salt and pepper.
- Wash your lettuce, cut the tomatoes and broccoli into small pieces, and the carrots into thin slices. Put everything in a large salad bowl with the lentil noodles, couscous and chickpeas.
- For the dressing, mix the soy yoghurt with the tahini, lemon juice and spices and pour it over your salad. Mix everything well, garnish with basil and as always: Enjoy to the fully fullest!