Persimmon salad with pomegranate
30 minutes
14 ingredients
Ingredients:
- quinoa
- 3 tbsp
- green lentils
- 2 tbsp
- hazelnut
- 1/2 cup
- olive oil
- 1 tsp
- maple syrup
- 1 tsp
- salt
- 1/4 tsp
- persimmon
- 1шт
- balsamic vinegar
- 1 ст.л.
- pomegranate
- 100 g
- arugula
- 1 bunch
- tahini
- 3 tbsp
- peanut butter
- 2 tsp
- lemon juice
- 1 tbsp
- water
- 4 tbsp
Instructions:
Mix oil, maple syrup and salt. Add nuts and stir. Put on baking tray.
Put sliced persimmon on the same baking sheet. Drizzle lightly with balsamic vinegar.
Bake in preheated to 180° oven for 10 minutes. Flip over the persimmon, bake again another side for 5 minutes. Pull out and cool slightly.
Mix boiled quinoa and lentils, pomegranate, persimmon, nuts, arugula.
Combine tahini, peanut butter, lemon juice and water. Serve salad with sauce.