Super Quick: 15 min - veggie - use EID: Tahini (new supplier)
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Super Quick: 15 min - veggie - use EID: Tahini (new supplier)

with rainbow slaw and coriander

Labels:
Veggie
Allergenen :
Tarwe
•Melk (inclusief lactose)
•Sesamzaad
•Amandelnoten
•Pinda's

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

Bereidingstijd15 minuten
oventijd15 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

2 stuk(s)

Pitabroodje

(Bevat 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

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Voedingswaarden

Energie (kJ)4378 kJ
Energie (kcal)1046 kcal
Vetten63.1 g
waarvan verzadigd26.2 g
Koolhydraten72.4 g
waarvan suikers19.7 g
Vezels9.9 g
Eiwitten42.8 g
Zout4.1 g

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.