Courgette Boats with Edamame Salad & Cashews
over brown rice with garlic-scallion drizzle & crispy onions- Tarwe
- Gluten
- Cashewnoten
- Noten
- Soja
- Sesamzaad
- Macadamianoten
- Pistachenoten
- Gluten
- Pinda's
- Cashewnoten
- Noten
- Spelt
- Gerst
- Haver
- Rogge
- Amandelnoten
- Hazelnoten
- Sesamzaad
- Paranoten
- May contain traces of allergens
- Pecannoten
- Walnoten
.
Ingredients
75 g
Quick-cook brown rice
½ piece
Courgette
1 piece
Garlic
15 g
Crispy fried onions
(Contains: Tarwe, Gluten May be present: Macadamianoten, Pistachenoten, Gluten, Pinda's, Cashewnoten, Noten, Spelt, Gerst, Haver, Rogge, Amandelnoten, Hazelnoten, Sesamzaad, Paranoten)
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Pecannoten, Paranoten, Pinda's, Hazelnoten, Macadamianoten, Noten, Amandelnoten, Walnoten, Pistachenoten)
20 milliliters
Reduced salt soy sauce
(Contains: Soja, Tarwe, Gluten)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
65 g
Scallions
5 g
Sesame seeds
(Contains: Sesamzaad)
50 g
Edamame
(Contains: Soja)
½ piece
Persian cucumber
5 g
Fresh coriander
½ piece
Lime
Not included in your delivery
¾ tablespoon
Olive oil
½ tablespoon
Sambal
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
White wine vinegar
½ teaspoon
Sugar
Nutrition Values
Cooking Steps
- Boil plenty of water in a pot or saucepan. Cook the rice for 10 minutes, then drain and set aside.
- Halve the courgette lengthways.
- Heat a drizzle of olive oil in a large frying pan over medium high heat. Fry the courgette face-down for 3 - 4 minutes.
- Flip, then add a splash of water and fry for 3 more minutes or until done, covered.
- Slice the cucumber into thin rounds and crush or mince the garlic.
- Finely chop the scallions and separate the white part from the greens.
- Roughly chop the coriander and juice the lime.
- In a salad bowl, combine the sesame oil with the white wine vinegar, the sugar and half each of the soy sauce and the lime juice.
- Heat a light drizzle of olive oil in a small saucepan over medium-heat. Fry the garlic with the white part of the scallions for 1 minute.
- Stir in the sambal, the honey and the rest of the soy sauce.
- Simmer for 30 - 60 seconds or until syrupy.
- Transfer the cucumber and the edamame to the salad bowl, then toss well to combine with the dressing.
- Stir the rest of the lime juice into the rice, then serve on deep plates with the salad alongside.
- Garnish the salad with the sesame seeds and the scallion greens.
- Top with the courgette and the garlic-scallion drizzle.
- Garnish with the cashews, the crispy onions and the coriander.
