This colorful, light salad bowl, brings back the summer
2 tsp the veggie salsa
1 tbsp the red goji beet
100g fresh lettuce
3-4 cherry tomatoes
2-3 sugar snap peas
Here is how we proceed
For the chickpeas, we stir some salt and curry powder in olive oil and marinate them with it.
Then put the sliced mushrooms, sugar snap peas, broccoli, eggplant and the marinated chickpeas on a baking tray, garnish with some olive oil and put in the oven at 220 degrees for about 20 minutes.
Already it goes to the arrangement of the colorful bowl.
Put the washed lettuce in a bowl, cut cherry tomatoes and cucumber into fine pieces and drape them next to it. Arrange the oven vegetables side by side with 1 tablespoon of "the red goji beet", top with fresh sprouts and 1-2 teaspoons of "the veggie salsa".