INGREDIENTS
1/2
Cauliflower
1 cup
Chickpeas, cooked
3/4 tsp
Chili pepper, hot powder
1
Courgette, small
1
Garlic clove
1
Of red cabbage, wedge
30 g
Parsley, fresh
1 handful
Pomegranate seeds
50 g
Spinach
1
Sweet potato, small
3 tbsp
Lemon juice
3 tbsp
Tahini
1/2 cup
Buckwheat, roasted cooked
1
Salt
1/2 tsp
Salt
1/4 tsp
Sumac
1
Olive oil
1 1/2 tsp
Cumin
3 tbsp
Water