Total: 25 min
- Wash and clean vegetables. Separate broccoli into small florets. Cut woody ends off asparagus and cut asparagus into pieces. Heat 1 tbsp. oil in a pan. Sauté asparagus and broccoli for 2-3 minutes.
- Peel and grate carrots. Dice the tomatoes, peppers and cucumber. Cut the spring onions into rings. Shake the spinach until dry.
- Peel and chop garlic. Mix garlic with Tahini, 2 tablespoons olive oil, lemon juice, and honey until smooth. Season with salt and pepper.
- Mix all salad ingredients with sunflower seeds. Fill the dressing into a separate bottle and mix with the salad just before serving.
|Vitamin C||99.5mg 100%|
|Vitamin E||5.0mg 42%|