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Das Saldoro Logo. Salz mit naturreiner Qualität
  • Home
  • Products
    • Ancient Salt Fine
      • SALDORO® Fine Ancient Salt Shaker 300 g
      • SALDORO® Fine Ancient Salt Folding box 600 g
      • SALDORO® Fine Ancient Salt with iodine + fluoride + folic acid Folding box 600 g
    • Ancient Salt Medium-Coarse
      • SALDORO® Ancient Mill Salt Bag 600 g
      • SALDORO® ancient salt medium coarse Shaker 300 g
      • SALDORO® ancient salt medium coarse Folding box 600 g
    • Ancient Salt Pink
      • SALDORO® ancient salt medium coarse pink Shaker 300 g
      • SALDORO® Pink Ancient Mill Salt Bag 600 g
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      • SALDORO® sea salt medium coarse Shaker 200 g
      • SALDORO® Sea Salt (mill salt) Bag 500 g
  • Recipes
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    • Ancient Salt Fine
      • SALDORO® Fine Ancient Salt Shaker 300 g
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      • SALDORO® Fine Ancient Salt with iodine + fluoride + folic acid Folding box 600 g
    • Ancient Salt Medium-Coarse
      • SALDORO® Ancient Mill Salt Bag 600 g
      • SALDORO® ancient salt medium coarse Shaker 300 g
      • SALDORO® ancient salt medium coarse Folding box 600 g
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      • SALDORO® ancient salt medium coarse pink Shaker 300 g
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Grilled avocado with ancient salt and chickpeas

Prep Time:

15 Minuten

Cook Time:

15 minutes

Cooling Time:

–

Servings:

4

Ingredients

  • 1 Dose chickpeas
  • 4 avocados
  • 150 g cherry tomatoes
  • 1/2 cucumber
  • 2 EL tahini
  • 3-4 EL vegetable stock
  • 3 TL lemon juice
  • 3 EL vegetable oil
  • SALDORO ancient salt
  • Pepper
  • 2 EL mixed herbs

Instructions

  1. Drain and rinse the chic Oriental grill kpeas
  2. Halve the avocados and remove the seeds
  3. Wash tomatoes and cut into small pieces
  4. Wash the cucumber, cut it lengthwise in four, then cut into slices, add salt and let it soak for about 5 minutes, before draining
  5. For the tahini sauce, mix the broth with lemon juice and 1 tbsp. of oil, season with SALDORO ancient salt and pepper
  6. Roast chickpeas in a grill dish on the grill for about 5-8 minutes
  7. For the filling, mix the chickpeas with the tomatoes, cucumber and herbs
  8. Coat the avocado halves with the remaining oil, season with SALDORO ancient salt and pepper. Place the cut surface on the grill on a mild heat for about 3-5 minutes.
    Add some chickpea mixture to the avocados, drizzle with the sauce, sprinkle with SALDORO ancient salt and serve with the remaining chickpea mixture.
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Our recommendation:

SALDORO® Ancient Mill Salt Bag 600 g

SALDORO coarse ancient mill salt with no additives. The rock salt is 250 million years old and comes from salt deposits in northern Germany. The re-sealable stand-up pouch is particularly convenient for refilling salt mills.

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