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Ingredients
2-3
Servings
400g planted.chicken Jerusalem Style
2 large onions
2 red peppers
olive oil
lemon juice
salt
Tahina dip:
100 g tablespoon tahina (e.g. NENI tahina)
8 tbsp water
2 tbsp lemon juice
pinch of salt
To serve:
300g hummus (e.g. NENI Hummus
classic cherry peas & olive oil)
A little parsley
2 large onions
2 red peppers
olive oil
lemon juice
salt
Tahina dip:
100 g tablespoon tahina (e.g. NENI tahina)
8 tbsp water
2 tbsp lemon juice
pinch of salt
To serve:
300g hummus (e.g. NENI Hummus
classic cherry peas & olive oil)
A little parsley
Products in this recipe
planted.chicken
Jerusalem Style
Preparation
1
Prepare tahina dip: Place all ingredients in a bowl and mix well with a hand blender or by hand.
2
Cut the onions and peppers into strips. Heat the olive oil in a pan. Sauté the onions and peppers, then add the planted.chicken and continue to fry for approx. 5 minutes. Season with salt and lemon juice if necessary.
3
To serve: Place the hummus on a plate, form a hollow with a spoon. Place the planted.chicken and roasted vegetables in the hollow, top with the tahini dip and a little parsley to taste.
4
Serving tip: Tastes wonderful with warm pita bread!
