Quick (max 20 min) - Main Protein: Veggie-Goat Cheese
with homemade oregano pesto, courgette and fennel
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
75 gram
Parelcouscous
(Bevat: Tarwe Kan bevatten: Ei, Mosterd, Soja, Lupine)
25 gram
Geitenkaasbolletjes met honing
(Bevat: Melk (inclusief lactose))
½ stuk(s)
Rode ui
½ stuk(s)
Venkel
½ stuk(s)
Courgette
½ stuk(s)
Knoflookteen
10 gram
Walnootstukjes
(Bevat: Walnoten Kan bevatten: Pinda's, Noten, Sesamzaad)
10 gram
Verse basilicum en oregano
10 gram
Grana Padanovlokken DOP
(Bevat: Ei, Melk (inclusief lactose))
20 gram
Rucola
10 gram
Pompoenpitten
(Kan bevatten: Pinda's, Noten, Sesamzaad)
Zelf toevoegen
1 el
Olijfolie
½ el
Witte balsamicoazijn
2 el
Extra vierge olijfolie
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
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.
