65 g (2 cups) fresh spinach
20 g (2 tbsp) leeks
25 g (2 tbsp) bell peppers
20 cherry tomatoes
45 g (1/3 cup) vegan feta cheese
65 g (½ cup) roasted and
salted cashews
Dressing
4 tbsp tahini
3 tbsp lemon juice
1 tbsp olive oil
1 tbsp maple syrup
1 garlic clove
1 tsp salt
½ dl water
Rinse the vegetables. Cut the leeks and peppers into thin slices, halve the tomatoes and dice the feta cheese. Place the spinach on a plate and spread the leeks, pepper, tomato and feta cheese over the spinach. Top with the cashew nuts. Mix all the ingredients for the dressing except the water, stir and add water to the desired consistency.