• 1 tsp olive oil
  • 1 carrot (100g, thinly sliced)
  • 2 spring onions
  • 250 g fennel (sliced thinly)
  • 0.5 can chickpeas (drained)
  • 1 to ½ chilli (depending on your personal taste, sliced thinly)
  • 2-3 gloves garlic
  • 10 ml low calorie sweetener (splenda)
  • 15 ml soy sauce
  • 15 ml tomato paste


  • First warm up oil and add chilli and crushed garlic.
  • Peel and clean the vegetables and with the aid of a slicer make very thin strips of carrot.
  • Start adding all thinly sliced vegetables and chickpeas.
  • In a separate small bowl mix vinegar, tomato paste, and soy sauce and add to the vegetables and close the lid.
  • Your warm salad is ready.
  • Add few leaves of rocket after you have dished up.