Ingredients:
Salad
1 large red onion cut into half moons
1 cup (tea) apple cider vinegar
1 cup (tea) of water
1 tablespoon demerara sugar
1 pinch of salt
1 teaspoon black peppercorns
15 arugula leaves
11/2 cup cooked chickpeas
1 cooked sweet potato
1 Japanese cucumber, cut into cubes and peeled
1 pinch of sesame
1 sprig of rosemary
Sauce
2 tablespoons of olive oil
Juice of half a lemon
1 pinch of salt
1 pinch of black pepper
Preparation mode:
Salad
In a container, place the red onion, vinegar, water, sugar, salt and peppercorns and leave to marinate for about 1 hour.
On a large, beautiful plate, place the arugula leaves on the edge, decorating it. In the center, place the chickpeas, sweet potatoes and cucumber, mixed together. Sprinkle the sesame and decorate with the rosemary sprig.
Sauce
In a small container, mix the ingredients and place on top of the salad.
