Veggie, Quick 25 min - Lentils - Potato - try to use EID: Hazelnuts
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Veggie, Quick 25 min - Lentils - Potato - try to use EID: Hazelnuts

with sweet potato and cranberry dressing

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

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

Bereidingstijd25 minuten
oventijd20 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

½ pak(ken)

Linzen

150 gram

Zoete aardappel

½ stuk(s)

Paarse wortel

½ stuk(s)

Ui

½ zakje(s)

Gedroogde tijm

½ stuk(s)

[Mini-]komkommer

30 gram

Rucola en veldsla

20 gram

Cranberrychutney

15 gram

Gezouten amandelen

(Bevat Amandelnoten, Pinda's Kan bevatten Noten, Sesamzaad)

25 gram

Verse geitenkaas

(Bevat Melk (inclusief lactose))

Zelf toevoegen

½ el

Olijfolie

½ el

Extra vierge olijfolie

1 el

Witte balsamicoazijn

½ tl

Suiker

½ tl

Mosterd

naar smaak

Peper en zout

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Voedingswaarden

Energie (kJ)2656 kJ
Energie (kcal)635 kcal
Vetten27.8 g
waarvan verzadigd6.8 g
Koolhydraten70.7 g
waarvan suikers26.2 g
Vezels14.9 g
Eiwitten18.3 g
Zout2 g

Benodigdheden

•Bakplaat met bakpapier
•Kom
•Saladekom

Instructies

1
  • Preheat the oven to 200 degrees Celsius.
  • Peel or thoroughly wash the potatoes and carrot and dice into 1cm cubes. Cut half of the onion into wedges.
  • Transfer to a parchment-lined baking sheet, drizzle with olive oil and sprinkle on the thyme. Season with salt and pepper.
  • Bake in the oven for 13 - 15 minutes, or until done.
2
  • Slice the rest of the onion into half rings.
  • In a bowl, mix half of the white balsamic vinegar with the sugar. Add a pinch of salt and the onion rings. Stir well to combine.

Did you know... onions provide numerous benefits. Not only are they rich in fibre and B vitamins, they are also high in antioxidants and vitamin C.

3
  • In a salad bowl, mix the cranberry chutney with the rest of the white balsamic vinegar, the extra virgin olive oil and the mustard. Season with salt and pepper to taste.
  • Dice the cucumber. Roughly chop the salted almonds. Drain the lentils.
  • Add the lettuce, lentils, cucumber, and roasted vegetables to the salad bowl and mix with the dressing.
4
  • Serve the salad on deep plates and the goat’s cheese on top.
  • Garnish with the pickled onions and the salted almonds.