Filet Pieces Salad with Fruit and Chickpeas

Garden Gourmet

Prep Time: 8M
Cooking Time: 4M
Serves: 4

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2 packs of Garden Gourmet Filet Pieces or another plant-based equivalent
100 g cashes nuts (or half casher and half pecans)
1 ready-to-eat mango
1 ready-to-eat avocado
150 g spinach leaves
300 g fresh pineapple
200 g chickpeas (in a can)
100 g pomegranate
30 ml lemon juice
3 tbsp plantbased oil
2 tbsp agave syrup
Freshly grounded pepper
Optional: 1 tbsp hemp seeds

Recipe provided by Garden Gourmet

Provides 4 servings
Prep Time: 8 minutes
Cooking Time: 4 minutes


  1. Roast the cashew nuts in a dry frying pan and keep separate. Heat the oil in the same frying pan and fry the filet pieces according to the instructions on the package.
  2. Meanwhile, make the salad. Put the spinach leaves in a bowl. Clean the fruit and avocado, cut into cubes and mix through the salad (keep some pieces separate for the garnish).
  3. Beat a dressing of the lemon juice, agave syrup and season with salt and pepper. Sprinkle the dressing over the salad and spread over the plates.
  4. Divide the nuts, chickpeas and filet pieces over it and garnish with pomegranate (hemp seed) and other pieces of fruit kept apart.

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