Griekse yoghurt met citrussalade, meergranenvlokken en pistache
Allergens:
Tree nuts
•Milk
•Gluten
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
20 g
Pistachenoten
1 unit
Handsinaasappel
1 unit
Grapefruit
250 milliliters
Biologische yoghurt Griekse stijl
30 g
Meergranenvlokken
Not included in your delivery
1 unit
Honing
Nutrition Values
/ per serving
Calories379 kcal
Energy (kJ)1585.7 kJ
Fat14 g
Saturated Fat5 g
Carbohydrate35 g
Dietary Fiber4 g
Protein11 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
Cooking Steps
1
Hak de pistache grof. Snijd de kontjes van de handsinaasappel en de grapefruit. Snijd de schil weg en snijd het vruchtvlees in plakken van ½ cm. Meng de plakken handsinaasappel en grapefruit met de helft van de honing in een kom.
2
Verdeel de Griekse yoghurt over kleine borden en verdeel de citrussalade erover. Druppel de overige honing erover en bestrooi met de meergranenvlokken en pistachenoten.
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