Ingredients (2 portions)
| Ingredients | Quantity | Unit |
|---|---|---|
| [vegetarian] | ||
| bread | 6 | slices |
| zucchini | 1 | piece |
| eggplant | 1 | piece |
| sea salt | 2 | pinch |
| olive oil | 1 | teaspoon |
| zataar spice | 2 | pinch |
| asparagus | 4 | pieces |
| baby spinach | 100 | gram |
| pepper | 2 | pinch |
| lemon | 1 | piece |
| tahini | 2 | tablespoons |
| pomegranate | 1 | piece |
| raspberry | 20 | pieces |
| honey | 2 | teaspoons |
Instructions (20 min. prep, 25 min. total)
- Slice the eggplant and zuchini into 3mm slices - diagonally to increase surface.
- Fry slowly at medium heat.
- Cook asparagus in salted water until soft but knackig. Rinse in cold water.
- Mix baby spinach with half of the lemon juice, salt, pepper, and zataar.
- Extract pomegranate seeds by cutting in half and slapping with a spoon.
- Mix raspberry, pomegranate seeds, and one teaspoon of honey carefully.
- Mix tahini, rest of the lemon juice, salt, pepper, honey and zataar.
- Pan fry the bread slices until crispy.
- Spread a layer of the sauce on a slice.
- Stack on top with layers of the mixes.
- Take photos and enjoy!
Comments
Alternatively bake the vegetable slices in an oven for 25 minutes, prepped with shaking in a box with the olive oil.