Today I have created this simple and beautifully light dish for you.
At first it may seem a bit complicated, but trust me, it is not difficult to
make. Mixing these ingredients that work really well together, makes this
salad so yummy.
400g Chick Peas
1 tbsp of Black Onion Seeds
30g Spring Onion
2 – 3 tbsp. of Gluten Free Teriyaki Sauce
1 Lemon (just zest )
25 g fresh Coriander
1 Small Fennel
2 Cloves of Garlic
Salt + Pepper
1 large Red Onion
6 – 7 tbsp of Dark Agave Syrup
4 tbsp of Cider Vinegar
2 Bay Leaves
4 Juniper Berries
200 ml of Water
Cut the red onion into slices and put it into a saucepan. Then add the
berries, agave syrup, cider vinegar, bay leaves and water. Heat up the pan
slowly, bring it to the boil, reduce the heat and simmer till it’s smooth in
I bought a glass jar of already cooked chickpeas from my local organic
shop. So all I needed to do was just rinse the chick peas in the cold water
and put them into the salad bowl together with chopped spring onion,
very thinly sliced fennel, black onion seeds, zest of the lemon, teriyaki
sauce, a seasoning of salt and a freshly ground black pepper.
Put the small fennel cut into half into a small non stick baking dish,
adding cooking olive oil, garlic, thyme, lemon zest and roast in a
preheated oven at 180oC for 20 minutes. For the last 8 minutes of baking
add cut smoked tofu. Dish the salad on the plate and dig into it! Enjoy!