Veggie quick burrata noah
With fennel, courgette and apricots
Labels:
Veggie
Allergenen:
Tarwe
•Gluten
•Amandelnoten
•Pinda's
•Melk (inclusief lactose)
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
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.
