TischleinDeckDich Carrot Salad with Curry and Ginger Dressing
|5 tbsps (about 50 g)
|clove of garlic
|1 piece (approx. 1 cm)
|natural yoghurt, use soya yoghurt as a vegan alternative
|herb salt, curry
Stir the TischleinDeckDich into approx. 200 ml vegetable stock and bring to the boil, stirring occasionally. Simmer on a low heat for 4-5 minutes. Stir in between.
Peel the carrot and grate finely. Wash the apple and cut into small pieces. Peel the garlic and ginger and grate into the yoghurt using a fine kitchen grater. Season with herb salt, curry, agave syrup and lemon juice.
Chop the cashews and roast in a pan without fat over a medium heat until golden brown. To serve, layer the ingredients in a larger glass from bottom to top: half of the TischleinDeckDich, carrots, second half of the TischleinDeckDich, apple, yoghurt dressing and finally the roasted cashews.