HF W16 - CCR - Source of Fiber - Quick (20 min) - Turkey - use EID: Labne
with a fresh saladCalorieën
:
779 kcalEiwit
:
40.7g eiwitBereidingstijd
:
20 minutenDifficulty
:
MakkelijkFibermaxxing
Allergenen:
- Ei
- Melk (inclusief lactose)
- Tarwe
- Gluten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
100 gram
Kalkoenfiletstukjes met tandoori-kruiden
20 gram
Labne
(Bevat: Ei, Melk (inclusief lactose))
½ stuk(s)
Rode ui
½ pak(ken)
Kikkererwten
½ stuk(s)
Mini-komkommer
2 stuk(s)
Volkoren pitabrood
(Bevat: Tarwe, Gluten)
20 gram
Veldsla
½ stuk(s)
Appel
1.5 tl
Gerookt paprikapoeder
Zelf toevoegen
¾ el
Extra vierge olijfolie
½ el
Wittewijnazijn
½ tl
Mosterd
½ el
Olijfolie
½ tl
Suiker
naar smaak
Peper en zout
Benodigdheden
•Koekenpan
•Saladekom
•Kom
Instructies
1
- Preheat the oven to 200°C.
- Chop the onion into half rings.
- In a salad bowl, combine the white wine vinegar with the sugar. Transfer half of the onion to the bowl and season to taste with salt, then toss well to combine. Set aside, stirring occasionally.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the turkey pieces and the onion for 5 - 6 minutes or until done. Season with salt and pepper.
2
- Bake the pita in the oven for 6 - 8 minutes. Drain the chickpeas.
- Heat a clean frying pan over medium-high heat. Fry the chickpeas for 8 - 9 minutes. Then add to a bowl with the smoked paprika powder and a light drizzle of extra virgin olive oil. Season with salt and pepper to taste.
- Chop the cucumber into thin crescents.
- Core the apple and chop into matchsticks.
3
- Add the mustard, the rest of the extra virgin olive oil and salt and pepper to taste to the salad bowl to make a dressing.
- Add the lamb’s lettuce, cucumber and apple and toss to combine.
Did you know... apples contain flavonoids, which protect us from the effects of free radicals. These are harmful substances caused by UV radiation or air pollution.
4
- Cut open the pitas. Stuff with some of both the salad and chickpeas. Add the turkey and fried onion, and drizzle over the labneh.
- Serve the rest of the salad on the side, topped with the rest of the roasted chickpeas.
