W11 - Veggie, Discovery Tag, Quick (15 min) - use Cress
with courgette and cucumber
Labels:
Veggie
Allergenen :
Tarwe
•Pistachenoten
•Melk (inclusief lactose)
•Sesamzaad
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd15 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
20 gram
Tuinkers
75 gram
Parelcouscous
(Bevat: Tarwe Kan bevatten: Ei, Mosterd, Soja, Lupine)
10 gram
Pistachenoten
(Bevat: Pistachenoten Kan bevatten: Sesamzaad, Pinda's, Noten)
50 gram
Feta
(Bevat: Melk (inclusief lactose))
½ stuk(s)
Citroen
½ stuk(s)
Avocado
10 gram
Verse basilicum, bieslook en bladpeterselie
½ stuk(s)
Courgette
½ zakje(s)
Italiaanse kruiden
¼ stuk(s)
Komkommer
1 zakje(s)
Sesamzaad
(Bevat: Sesamzaad Kan bevatten: Noten, Pinda's)
Zelf toevoegen
1 el
Olijfolie
naar smaak
Extra vierge olijfolie
1 el
Honing [of plantaardig alternatief]
½ tl
Mosterd
½ stuk(s)
Zoutarm groentebouillonblokje
½ el
Witte balsamicoazijn
naar smaak
Peper en zout
½ el
[Zoutarme] sojasaus
Voedingswaarden
Energie (kJ)3598 kJ
Energie (kcal)860 kcal
Vetten45.6 g
waarvan verzadigd13.6 g
Koolhydraten80 g
waarvan suikers23.1 g
Vezels11.8 g
Eiwitten26.8 g
Zout2.6 g
Instructies
1
- Boil the water in a pot or saucepan and crumble in the stock cube (see pantry for amounts). Cook the giant couscous for 12 - 14 minutes, covered, stirring occasionally so as to prevent it from sticking. Drain when finished and rinse under cold water
- Dice the the cucumber. Finely chop the fresh herbs.
- Heat a clean frying pan over high heat and toast the pistachio nuts until they start to brown. Remove from the pan and set aside.
2
- Cut the courgette into thin crescents. Heat a light drizzle of olive oil in the same frying pan and fry the courgette with the italian seasoning for 3 - 4 minutes. Season to taste with salt and pepper, then set aside.
- In the meantime, halve and pit the avocado, then remove the skin and dice the flesh.
- Zest the lemon in a small bowl, then cut the lemon into 6 wedges.
- In a bowl, gently toss the avocado with the soy sauce and the juice of 1 lemon wedge per person until coated.
3
- Drizzle half of the honey over the feta then coat the feta with the sesame seeds on both sides.
- Heat a light drizzle of olive oil oil in a frying pan over medium-high heat.
- When the oil is nice and hot, fry the feta for 2 minutes per side.
- In a salad bowl, combine a drizzle of the extra virgin olive oil with the white balsamic vinegar, the remaining honey, mustard, lemon zest and the juice of one lemon wedge per person
4
- Transfer the giant couscous to the salad bowl and mix well to combine with the vinaigrette.
- Add the courgette, fresh herbs and cucumber to the giant couscous and mix well to combine. Season to taste with salt and pepper.
- Serve the giant couscous salad on plates and top with the avocado salad and the baked feta.
- Garnish with the pistachio nuts.
