Along with our "spice mixes for salads, dips and dressings" sale, this week we have a few recipe ideas for you! Experiment with our yummy spices and pick up a few suggestions for your own creations. Enjoy your meal!
Boil half a liter of water in a large pot add add the lentils. Cook over low heat until al dente. Shortly before the end of cooking, add half a teaspoon of salt, then take off the stove.
Wash and peel the spring onions and the peppers. Cut the onions into thin rings, and the peppers into small cubes.
Peel and grate the ginger. Mix with lime juice, sugar, coconut curry spice mix and half a teaspoon of salt. Stir in the oil. Mix with peppers, onions and lentils and let marinate for at least one hour.
Fry the coconut chips without fat until golden brown in a frying pan. Mix the coconut chips with the salad just before serving.
Wash and peel the spring onions, then cut the olives into thin rings. Crumble the cheese, yogurt, olives, onions and garlic (pressed through a garlic press) and mix everything together. Season with the spice mixture and the lemon juice. Enjoy.