Ingredients
- 1 baby fennel bulb, outer casing removed, finely sliced
- ¼ cup pomegranate seeds
- 1 cucumber, shaved into ribbons
- 1 bunch watercress, washed and stems cut short
- 1-2 tbs lemon juice
- 2 tbs flaked almonds
- ¼ bunch fresh coriander, leaves washed and picked
- 1 avocado, seed removed and cut into slices
- 1 tbs extra virgin olive oil
Hummus
- 1 400g can black beans, rinsed and drained
- 1-2 garlic cloves, crushed
- 1/3 cup black tahini
- 1 tbs lemon juice
- ¼ tsp Bioglan Activated Charcoal Powder
- 1-2 tbs extra virgin olive oil
- Salt and pepper, to taste
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Method
Step 1.
To make the hummus, combine black beans, garlic, tahini, lemon juice and charcoal powder in a food processor, and with the motor running, slowly add extra virgin olive oil until smooth. Season to taste.
Step 2.
To make the salad, gently combine all ingredients, except pomegranate seeds, in a bowl and toss well.
Step 3.
To assemble the dish, place a smear of hummus on each plate and layer the salad over the smear. Sprinkle with pomegranate seeds.
Step 4.
To make the lemon water, combine 250mL filtered water, 1 tablespoon lemon juice, 1/4 teaspoon charcoal powder and a couple of drops of your sweetener of choice in a jar and stir to combine. Serve in a glass with a fresh lemon slice.
Serves 2 |
