recreate succes
With romano pepper, zhoug and feta
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
2 stuk(s)
Libanees platbrood met rode biet
(Bevat: Tarwe)
30 gram
Chorizoblokjes
(Bevat: Melk (inclusief lactose))
1 stuk(s)
Rode puntpaprika
25 gram
Zhoug
25 gram
Feta
(Bevat: Melk (inclusief lactose))
½ zakje(s)
BBQ-rub
30 gram
Mesclun
65 gram
Rode cherrytomaten
100 gram
Kippendijreepjes met mediterrane kruiden
½ stuk(s)
Rode ui
25 gram
Biologische zure room
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
1 el
[Plantaardige] mayonaise
½ el
Olijfolie
naar smaak
Peper en zout
naar smaak
Honing [of plantaardig alternatief]
Voedingswaarden
Benodigdheden
Instructies
- Heat a drizzle of olive oil in a frying pan. Fry the chorizo for 3 - 4 minutes over medium-high heat.
- In the meantime, cut the Romano pepper into strips, dice the onion and halve the cherry tomatoes.
- Remove the chorizo from the pan and set aside.
Did you know.. Romano peppers are high in vitamin C, which helps support iron absorption. This combines perfectly with the steak and bulgur in the recipe, as these are rich in iron.
- Heat a drizzle of olive oil in the same pan as the chorizo.
- Add the chicken thigh, onion, BBQ rub*, cherry tomatoes, Romano pepper, and fry together for 5 - 7 minutes over medium-high heat.
- In the meantime, transfer the mesclun to a salad bowl.
- Add the extra virgin oil, season to taste with salt and pepper, and mix everything together.
*Take care, this ingredient is spicy! Use as preferred.
- In small bowl, mix the sour cream with the mayonnaise and add salt and pepper to taste.
- Poke a few holes in the packaging with a knife and heat the flatbreads in the microwave for 30 seconds.
- Fill the flatbread with the chicken and vegetable mixture.
- Top with the mesclun and crumble the feta on top.
- Drizzle the sour cream-mayonnaise and zhoug over it and garnish with the chorizo.
- Drizzle the honey on top.
