Salad Bowl with Herb Rice & Carrot Dip
40 min
Vegan
31900
For 2 Portions
160 g
green bean
60 g
brown rice
60 g
tahini
30 g
hazelnut, whole
10 g
parsley, fresh
10 g
basil, fresh
3
carrot
1/2
kohlrabi
1/2
cucumber
1/5
butter lettuce
2 tbsp
olive oil
1 tbsp
white wine vinegar
1 tsp
cumin, ground
1 clove(s)
garlic
1/2 tsp
smoked paprika powder
1/4 tsp
chili flake
pepper
salt
1. All set?
2. Cook rice in a pot with salted water according to package instructions.
3. Meanwhile, wash or peel carrots and cut into large pieces.