Sanda_Issue_January-2019

42 wellness
Warm Salad Of Tenderstem & Chickpeas
(Serves 4)
nutrition
1-2 small red chillies, finely chopped
200g cooked chickpeas*
200g Tenderstem® cut into whole
florets and slice the stems cut into
diagonal spears
1 medium red onion, thickly sliced
1 medium red pepper, cut into
julienne
2 tbsp lime juice
Sea salt and black pepper
A handful of chopped coriander
Method
1. Heat oil in a non-stick wok,
sauté cumin seeds and garlic to
translucent.
2. Add red chilli and Tenderstem®
and sauté for a minute.
3. Add chickpeas, onion and red
peppers. Sauté for 30 seconds and
remove from heat.
4. Add lime juice and correct the
seasoning with salt and pepper. Toss
through the coriander and serve
immediately.
Rich in anti-inflammatory vitamins
and minerals, this filling salad
makes a great meal that is meat and
grain-free with plenty of digestionboosting
herbs and spices.
Ingredients
2 tbsp extra virgin olive oil/virgin
coconut oil
1 tsp cumin seeds
1 clove garlic, thinly sliced
Recipe courtesy of
www.tenderstem.co.uk
*Pulses like chickpeas do contain ‘antinutrients’
that can block you from absorbing
certain nutrients. To reduce these components
it is important to prepare and cook chickpeas
properly. Soak overnight in warm water with 2
tbsp lemon juice and half a tsp rock salt. Rinse
and either sprout and then cook or cook directly.
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yourwellness.com