For the dressing
- 32 grams fresh basil
- 16 grams fresh parsley
- 2 cloves garlic
- 1/4 tsp cumin
- 1/4 tsp salt
- 1 1/2 T lemon juice
- 1 tsp Dijon mustard
- 2 T olive oil
combine all ingredients in a food processor and process till smooth and thoroughly combined.
- Eggplant, roasted with salt, pepper, and oil until soft and creamy inside
- Tomatoes, diced
- Green beens,cut into 1 inch strips and steamed till temder
- Feta cheese
- Avocado, diced
Combine all the ingredients and toss with the dressing. Garnish with chopped salted roated almonds. Serve warm or at room temperature.
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