Cups of Lettuce with Carrots, Potatoes, Green Apple and Pomegranate

Servings: 4
Prep time: 25
Cooking time: 15
INGREDIENTS
  • - 2 carrots
  • - 2 potatoes
  • - 0.50 pomegranates
  • - 2 tablespoons sesame seeds
  • - 1 bunch of parsley
  • - 1 red pepper
  • - 1 teaspoon grated fresh ginger
  • - 0.50 lemon
  • - 1 granny smith apple
  • - 2 tablespoons of acacia honey
  • - 4 lettuce leaves
  • - extra virgin olive oil
  • - salt
INSTRUCTIONS
  1. Peel carrots and potatoes and cut into cubes. Boil for 10-15 minutes.
  2. Shell pomegranate. Toast sesame seeds at 160 ° C for 7-8 minutes. Finely chop the parsley along with the chili.
  3. Cut the peeled apple into cubes and sprinkle it immediately with the lemon juice and a pinch of salt.
  4. Heat a little honey, stir in the chopped parsley and season the sauce with the apple.
  5. Season the carrots with a little salt, sesame seeds and two tablespoons of olive oil. Season the potatoes with a pinch of salt and ginger diluted with two tablespoons of olive oil.
  6. Wash the lettuce, lay the leaves on plates, put in a layer of potatoes, one carrot and one apple final, decorated with pomegranate seeds and serve.