Super Quick: 15 min - veggie - use EID: Tahini (new supplier)
with rainbow slaw and corianderCalorieën
:
1049 kcalEiwit
:
42.8g eiwitBereidingstijd
:
15 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Sesamzaad
- Amandelnoten
- Pinda's
- Selderij
- Kan sporen van allergenen bevatten
- Noten
- Sesamzaad
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
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.
