INGREDIENTS
1 1/2 cups
carrots
1 small
onion
2
green chillies
1
lime zest
2 tsp
cumin seeds
1 tsp
fennel seeds
2 tsp
ground coriander
2 tbsp
cilantro
1 tsp
baking powder
1 cup
chickpea flour
1/4 cup
semolina
2 tsp
salt
2/3 cup
water
3 tbsp
olive oil
6 larges
carrots
4 tbsp
olive oil
1 pinch
sea-salt
1 1/4 cups
chickpeas
1
garlic clove
1
juice of lemon
2 tbsp
tahini
1 tsp
ground cumin
2 bunches
watercress
1 bunch
sprouts
1 bunch
cilantro
12
mint leaves
1 bunch
alfalfa sprouts
1/4 cup
almonds
1 pinch
ground cinnamon
1/3 cup
feta
5 tsp
sherry vinegar
5 tsp
water
2 tbsp
extra virgin olive oil
1 tsp
dijon mustard
1 pinch
sugar
1
garlic clove