Super Quick: 15 min - veggie - use EID: Tahini (new supplier)
with rainbow slaw and coriander
Labels:
Veggie
Allergenen:
Gluten
•Tarwe
•Melk (inclusief lactose)
•Sesamzaad
•Amandelnoten
•Pinda's
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd15 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
2 stuk(s)
Pitabroodje
(Bevat: Gluten, Tarwe)
100 gram
Witte grillkaas
(Bevat: Melk (inclusief lactose))
½ stuk(s)
Aubergine
½ head
Botersla
50 gram
Rodekool, wittekool en wortel
5 gram
Verse koriander
(Kan bevatten: Selderij)
25 gram
Tahin
(Bevat: Sesamzaad)
10 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
Zelf toevoegen
1.5 el
Zonnebloemolie
1.5 el
Wittewijnazijn
1 tl
Suiker
1 naar smaak
[Plantaardige] mayonaise
½ el
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Instructies
1
- Preheat the oven to 200°C and bake the pita bread for 6 - 8 minutes, or use a toaster.
- Meanwhile, cut the eggplant into cubes of 1 by 1cm.
- Heat 1 tbsp of sunflower oil per person in a large lidded frying pan over high heat and fry the eggplant for 3 - 4 minutes.
- Then lower the heat to medium heat, carefully add 50ml water per person, cover with a lid and steam for 5 - 6 minutes.
2
- Meanwhile, finely chop the coriander.
- In a bowl, mix per person: 1 tbsp white wine vinegar and 1/2 tsp sugar. Add the rainbow slaw and half of the coriander (use the rest as garnish), mix and set aside.
- Dice the Cypriot-style cheese into cubes of no more than 2cm.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the cheese cubes for 3 - 4 minutes until evenly golden-brown. Deglaze with the honey (see Tip).
Tip: If you'd like the Cypriot -style cheese to be spicier, add sambal as preferred (if you have it).
3
- Meanwhile, mix in a salad bowl the tahini with per person: 1 tbsp mayo, 1/2 tbsp white wine vinegar, 1/2 tsp sugar and 1 tbsp water. Season with salt and pepper.
- Roughly chop the butter lettuce and mix with the tahini dressing
- Roughly chop the salted almonds.
4
- Serve the food family-style and let everyone fill their own pitas.
- Mix the leftover elements in the salad bowl and serve alongside.
