W11 - Veggie, Discovery Tag, Quick (15 min) - use Cress
with courgette and cucumberCalorieën
:
853 kcalEiwit
:
26.7g eiwitBereidingstijd
:
15 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Tarwe
- Gluten
- Noten
- Pistachenoten
- Melk (inclusief lactose)
- Sesamzaad
- Mosterd
- Soja
- Kan sporen van allergenen bevatten
- Sesamzaad
- Noten
- Pinda's
- Walnoten
- Hazelnoten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pistachenoten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
20 gram
Tuinkers
75 gram
Parelcouscous
(Bevat: Tarwe, Gluten Kan bevatten: Mosterd, Soja)
10 gram
Pistachenoten
(Bevat: Noten, Pistachenoten Kan bevatten: Sesamzaad, Noten, Pinda's)
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, Walnoten, Hazelnoten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pistachenoten)
Niet inbegrepen in jouw bezorging
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
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.
