Summary

Ingredients

• 2 avocado (s), ripe
• 2 tablespoon lemon juice
• 1 pomegranate
• 100 g almond (s) (almond leaves)
• 2 stalks mint, fresh
• 100 g sesame paste
• 60 ml lemon juice, freshly squeezed
• 0.25 teaspoon ¼ salt
• 4 clove garlic
• 250 ml yogurt
• 60 ml water
• 0.5 teaspoon ½ ground cumin
• 1 pinch (s) ground coriander
• 1 tablespoon lemon juice
• 0.25 teaspoon ¼ salt
• Pepper, freshly ground
• 1 pinch cayenne pepper

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Instructions

1. First put 100 g sesame paste, 60 ml lemon juice, 1/4 teaspoon salt and 2 cloves of garlic one after the other in a bowl. Mix with a fork to make the required tahini sesame sauce: First, dilute the sesame paste with 60 ml of water, then with lemon juice and salt. Peel the garlic, chop it very finely and add it too.
2. Then use it to make the tahini yoghurt as follows: Peel off the remaining two cloves of garlic and chop very finely. Beat the yogurt with the sesame sauce until frothy, stir in the garlic and spices. Cover the tahini yoghurt in the refrigerator.
3. Peel the avocados, cut in half lengthways and remove the stones. Cut each half of the avocado diagonally into thin slices and drizzle immediately with 1 tablespoon lemon juice.
4. Halve the pomegranate and scrape out the seeds with a fork over a bowl. Sort out all fleshy, red seeds and use them for the recipe.
5. Roast the almond flakes in a dry, hot pan until golden.
6. Wash the mint, pat dry between kitchen paper and either roughly chop the leaves or pluck them with your fingers.
7. Arrange the avocado slices decoratively on 4 plates and drizzle with the tahini yoghurt. Finally sprinkle pomegranate seeds, almond leaves and mint over the top.
8. 490 kcal per serving; 2040 kj