TischleinDeckDich Salad with Mango, Cashews and Chickpeas
Ingredients for 2 servings
| 8 tbsps (about 80 g) | TischleinDeckDich |
| Approx. 270 ml | water or vegetable stock |
| 50 g | cashews |
| 100 g | sugar snap peas |
| 150 g | cherry tomatoes |
| ½ (150 g) | mango or peach |
| 70 g | chickpeas (jar) |
| 3 – 4 tsps | olive oil |
| soya sauce to taste or balsamic vinegar (light) | |
| curry, herb salt, pepper |
Preparation
Pour approx. 270 ml boiling water/stock over the TischleinDeckDich, stir and leave to swell for 5 minutes, covered. After cooling, mix the mixture with about 3 tsps of olive oil.
Quarter the cashews and roast in a pan with 1 tsp oil and curry for about 2 minutes. Cut the sugar snap peas in half, place in simmering water for 1 minute, drain and cool. Halve the cherry tomatoes and cut the mango into 2 cm thick pieces.
Put all the ingredients (except mango) together in a bowl, add TischleinDeckDich and season with soya sauce (spicy note) or balsamic vinegar (fruity note), curry, herb salt and pepper. Finally, add the mango pieces.
Tip: This also goes well with a chicken breast fillet with a curry sauce.