Seasoning
1 tablespoon lemon
1 tablespoon of olive oil
Sesame seeds
Salt and freshly ground pepper
Preparation
Steam your potato for 20 minutes.
Cut the potato, beetroot and half apple into strips.
Cut the cherry tomatoes in half.
In your bowl, place a nice handful of salad shoots and a few pieces of endive.
Arrange the cherry tomatoes, beetroot strips, apple and potato.
Sprinkle with sesame seeds and pieces of Sigdal Quinoa and Gluten Free Sunflower Crunch.
Season and finish by adding a tablespoon of beet hummus in the centre (recipe available on our website).
