INGREDIENTS
1
Avocado
50 g
Bought roasted chickpeas
400 g
Cherry tomato medley
3/4 cup
Dill, fresh
3/4 cup
Mint, fresh
1/2
Oak lettuce, green leaves
65 g
Pomegranate arils
1
Red onion, small
2
Shallots, green
2 1/2 kg
Sweet potato
125 milliliters
Lemon juice, fresh
1
Yoghurt and beetroot dip
290 g
Couscous
1 tsp
Salt
1 tsp
Sugar
1
Sumac
60 milliliters
Olive oil, extra virgin
75 g
Pistachio, kernels
80g haloumi