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Family: (cheap) fish - pearl couscous - use NID: chioggia biet
with Greek-style cheese, yoghurt dressing, and cucumber
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Chioggiabiet
½ stuk(s)
Ui
½ stuk(s)
Mini-komkommer
stuk(s)
[Mini-]komkommer
75 gram
Parelcouscous
(Bevat Tarwe Kan bevatten Eieren, Mosterd, Soja, Lupine)
25 gram
Witte kaas
(Bevat Melk (inclusief lactose))
1 stuk(s)
Heekfilet
(Bevat Vis)
5 gram
Verse krulpeterselie en tijm
20 gram
Yoghurtdressing
(Bevat Melk (inclusief lactose), Mosterd)
½ stuk(s)
Citroen
½ stuk(s)
Knoflookteen
Zelf toevoegen
½ stuk(s)
Zoutarm groentebouillonblokje
1 el
Olijfolie
1.5 el
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
Preheat the oven to 200°C. Peel the beetroot and cut into 8 wedges. Chop the onion into half rings. Crush or mince the garlic. Discard the thyme stalks. In a bowl, mix the beetroot, thyme, garlic and half of the onion with a drizzle of olive oil, then season with salt and pepper and toss well to coat. Transfer to a parchment-lined baking sheet, leaving room for the fish. Drizzle over 1 tsp honey per person, then roast in the oven for 25 - 30 minutes, tossing halfway.
Slice half of the lemon into thin slices and the other half into 4 parts. Place the lemon slices on the bottom of an oven dish and top with the rest of the onion rings. Pat the fish dry with kitchen paper, then season to taste with salt and pepper. Place the fish, skin-side up, on top of the lemon and onion. Drizzle with olive oil and bake alongside the vegetables for the last 12 - 15 minutes.
Boil plenty of water in a pot or saucepan. Crumble in the stock cube and cook the giant couscous for 12 - 14 minutes, then drain, rinse, and set aside.
Finely chop the parsley. Dice the cucumber. Add the cucumber to a salad bowl and combine with the yoghurt dressing, half of the parsley and per person: 1/2 tsp honey, and the juice of 1 lemon part. Season to taste with salt and pepper.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.
Add the couscous to the salad bowl. Season with salt and pepper to taste, then mix well to combine.
Serve the couscous on (deep) plates. Top with the roasted vegetables, the hake fillet and the onions from the oven dish to taste. Crumble over the white cheese and garnish with the rest of the parsley and lemon parts.
