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

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.