Peachy Grain Bowl with Greek-Style Cheese Sauce
with courgette, arugula, lentils & shaved almonds- Tarwe
- Gluten
- Noten
- Amandelnoten
- Zwaveldioxide en sulfiet
- Melk (inclusief lactose)
- Mosterd
- Soja
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Gluten
There is a special ingredient in your box! The peach, a juicy summer fruit, is at its best from June to August. Perfectly ripe and full of flavour.
Ingredients
½ piece
Courgette
40 g
Giant couscous
(Contains: Tarwe, Gluten May be present: Mosterd, Soja)
10 g
Shaved almonds
(Contains: Noten, Amandelnoten May be present: Pinda's, Noten, Sesamzaad)
¼ pack
Lentils
(May be present: Gluten)
40 g
Arugula
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
½ piece
Apple
25 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
½ sachet(s)
Greek-style spice mix
½ piece
Peach
½ piece
Red onion
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
100 milliliters
Low sodium vegetable stock
½ tablespoon
Extra virgin olive oil
½ tablespoon
[Plant-based] butter
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan for the giant couscous.
- Slice the courgette.
- Heat a clean grill pan or frying pan over medium-high heat and toast the shaved almonds until golden-brown. Remove from the pan and set aside.
- Heat a light drizzle of olive oil in the same pan over high heat. Fry or grill the courgette for 2 minutes per side, then remove from the pan and set aside.
- Boil the giant couscous with half of the Greek-style spices for 8 - 10 minutes, covered.
- Fluff through the couscous with a fork and then set aside.
- In the meantime, core and slice the apple.
- Cut the peach into wedges. Slice the onion into half rings.
- Melt a knob of butter in the same frying pan over medium-high heat.
- Fry the apple, the peach and the onion for 4 - 5 minutes until golden-brown.
- Drain the lentils.
- In a bowl, combine the cheese with the yogurt and the rest of the Greek-style spices. Season to taste with salt and pepper.
- In a salad bowl, combine the arugula with the giant couscous, the lentils, the courgette and the extra virgin olive oil. Season to taste with salt and pepper.
- Serve the salad on plates, topped with the apple, the peach, the onion and the yogurt sauce.
- Garnish with the almond flakes and drizzle with the crema di balsamico to finish.
