Veggie quick burrata noah
With fennel, courgette and apricotsCalorieën
:
893 kcalEiwit
:
28.4g eiwitBereidingstijd
:
15 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Tarwe
- Gluten
- Amandelnoten
- Pinda's
- Melk (inclusief lactose)
- Mosterd
- Soja
- Kan sporen van allergenen bevatten
- Pinda's
- Noten
- Sesamzaad
- Selderij
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
75 gram
Parelcouscous
(Bevat: Tarwe, Gluten Kan bevatten: Mosterd, Soja)
20 gram
Gedroogde abrikozenstukjes
(Kan bevatten: Soja, Pinda's, Noten, Sesamzaad)
½ stuk(s)
Courgette
½ stuk(s)
Venkel
½ zakje(s)
Peruaanse kruidenmix
½ stuk(s)
Sjalot
5 gram
Verse munt
(Kan bevatten: Selderij)
20 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
10 gram
Tuinkers
30 gram
Rucola
25 gram
Zhoug
50 gram
Feta
(Bevat: Melk (inclusief lactose))
Zelf toevoegen
½ stuk(s)
Zoutarm groentebouillonblokje
1 tl
Mosterd
¾ el
Zwarte balsamicoazijn
½ el
Honing [of plantaardig alternatief]
1 el
Extra vierge olijfolie
Benodigdheden
•Pan met deksel
•Koekenpan
•Saladekom
Instructies
1
- Boil plenty of water in a pot or saucepan, crumble in the stock cube and cook the giant couscous for 12 - 14 minutes, covered, then drain and rinse with cold water.
- Boil the dried apricot pieces wil the giant couscous during the last minute.
- Quarter the fennel and remove the tough core, then chop the fennel into thin strips.
- Cut the shallot into half rings.
2
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the fennel and shallot for 4 - 6 minutes minutes. Add the Peruvian style spice mix and season with salt and pepper.
- Meanwhile, cut the courgette into thin crescents, add them to the pan and fry then with the veggies for the remaining time.
- Finely chop the fresh mint leaves and roughly chop the almonds.
3
- Add the mustard, balsamic vinegar, honey, extra virgin olive oil and half of the fresh mint to a salad bowl. Season with pepper and salt. Mix well.
- Add the arugula, giant couscous, dried apricots, courgette and fennel and toss well.
- Tear off the cress or use scissors if preferred.
4
- Serve the giant couscous salad onto deep plates.
- Drizzle over the zhoug.
- Crumble the feta over the salad.
- Garnish with the rest of the fresh mint, the cress and the almonds.
