Name: Quick (max 20 min) - Main Protein: Veggie-Goat Cheese with homemade oregano pesto, courgette and fennel
Total time: 20 min
Yield: 2
Cuisine: Italiaans
Ingredients: 150 gram Parelcouscous; 50 gram Geitenkaasbolletjes met honing; 1 stuk(s) Rode ui; 1 stuk(s) Venkel; 1 stuk(s) Courgette; 1 stuk(s) Knoflookteen; 20 gram Walnootstukjes; 20 gram Verse basilicum en oregano; 20 gram Grana Padanovlokken DOP; 40 gram Rucola; 20 gram Pompoenpitten; 2 el Olijfolie; 1 el Witte balsamicoazijn; 4 el Extra vierge olijfolie; naar smaak Peper en zout

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Recepten

Italiaanse Recepten

Quick (max 20 min) - Main Protein: Veggie-Goat Cheese

with homemade oregano pesto, courgette and fennel

Bestel soortgelijke recepten voor € 3,10 per portie

Labels:

Veggie

Allergenen :

Tarwe

•Melk (inclusief lactose)

•Walnoten

•Ei

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd20 minuten

oventijd20 minuten

NiveauMakkelijk

Ingredienten

Hoeveelheden

75 gram

Parelcouscous

25 gram

Geitenkaasbolletjes met honing

½ stuk(s)

Rode ui

½ stuk(s)

Venkel

½ stuk(s)

Courgette

½ stuk(s)

Knoflookteen

10 gram

Walnootstukjes

10 gram

Verse basilicum en oregano

10 gram

Grana Padanovlokken DOP

20 gram

Rucola

10 gram

Pompoenpitten

Zelf toevoegen

1 el

Olijfolie

½ el

Witte balsamicoazijn

2 el

Extra vierge olijfolie

naar smaak

Peper en zout

Voedingswaarden

Energie (kJ)3717 kJ

Energie (kcal)888 kcal

Vetten56.9 g

waarvan verzadigd12.9 g

Koolhydraten65.6 g

waarvan suikers10.1 g

Vezels8.4 g

Eiwitten25 g

Zout0.3 g

Potassium681.3 mg

Calcium113.5 mg

Iron2.5 mg

Benodigdheden

•Hapjespan

•Koekenpan

Instructies

Quarter the fennel and remove the tough core, then chop the fennel into thin strips. Set aside the fennel fronds to use later as garnish.
Heat half of the olive oil in a deep frying pan over medium-high heat and fry the fennel for 1 - 2 minutes.
Then add the giant couscous, plenty of water and a pinch of salt to the fennel, cover with a lid and boil for 13 - 14 minutes. Drain and add back to the pan.

Heat a clean frying pan over medium-high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
Meanwhile, quarter the courgette lengthwise and slice.
Finely chop the onion.
Heat the rest of the olive oil in the frying pan over medium-high heat and fry the onion and courgette for 4 - 5 minutes. Deglaze with the white balsamic vinegar. Season with salt and pepper.

In the meantime, peel and halve the garlic.
Remove the stems from the fresh herbs.
Transfer the garlic, fresh herb leaves, walnut pieces, Grana Padano and the extra vierge olive oil to a tall container and blend smooth using an immersion blender. Season with salt and pepper.

Mix the herb pesto with the giant couscous and serve on plates.
Top with the arugula, fried vegetables, honeyed goat cheese pearls, toasted pumpkin seeds and fennel fronds.

Did you know... 200g fennel provides almost a quarter of the RDA of potassium. Potassium is important for regulating our nervous system and for maintaining fluid levels in our cells.