TUSCAN LEMON SALAD

Toscana

vegan

salad

easy

Alexander Flohr

INGREDIENTS FOR 4 PERSONS

3 organic lemons
½ red chilli
240g chickpeas
½ bunch of flat-leaf parsley
10 Kalamata olives
4 tbsp olive oil
1 tbsp TOMAMI Toscana (buy here)
1 tbsp maple syrup
A pinch each of salt and pepper

INSTRUCTIONS

Wash the lemons with hot water. Cut two lemons into thin slices and place on a plate. Remove the peel from the third lemon and finely dice the peel. Fry the chickpeas and lemon zest in 2 tablespoons of olive oil until crispy. Season with a pinch of salt and 1 tablespoon of TOMAMI Toscana. Dice the pulp of the lemon, coarsely chop the parsley and mix with 1 tbsp maple syrup. Remove the stones from the olives and slice. Cut the chilli into fine rings. Arrange everything one after the other on the lemon slices, drizzle with 2 tablespoons of olive oil and add a large pinch of pepper. Allow to soak for approx. 10 minutes.

Then it’s ready to serve!