W11 - Veggie, Discovery Tag, Quick (15 min) - use Green Kiwi
With herb dressingCalorieën
:
840 kcalEiwit
:
22.1g eiwitBereidingstijd
:
15 minutenDifficulty
:
MakkelijkVeggie
Allergenen:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Amandelnoten
- Pinda's
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- Kan sporen van allergenen bevatten
- Noten
- Sesamzaad
- Selderij
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
65 gram
Gekookte rode bieten
1 stuk(s)
Kiwi
75 gram
Bulgur
(Bevat: Tarwe, Gluten Kan bevatten: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
25 gram
Feta
(Bevat: Melk (inclusief lactose))
30 gram
Rucola en veldsla
20 gram
Gezouten amandelen
(Bevat: Amandelnoten, Pinda's Kan bevatten: Noten, Sesamzaad)
½ stuk(s)
Citroen
½ stuk(s)
Avocado
5 gram
Verse munt
(Kan bevatten: Selderij)
5 gram
Verse basilicum, bieslook en bladpeterselie
⅓ stuk(s)
Komkommer
Zelf toevoegen
1.5 el
Extra vierge olijfolie
¼ el
Mosterd
¼ el
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Instructies
1
- Transfer the bulgur to a pot or saucepan and cover with water.
- Bring to a boil, then allow the bulgur to cook for 10 minutes until done. Drain and rinse under cold water and set aside.
2
- Peel and dice the kiwi, dice the beetroot, chop the cucumber into crescents and cut the lemon into 6 wedges. (Quarter the fennel and remove the tough core, then chop the fennel into thin strips.)
- Halve and pit the avocado, then remove the skin and dice the flesh.
3
- Add the olive oil, mustard, honey and the juice of one lemon wedge per person to a tall container. Add the basil, chives and parsley and use an immersion blender to blend into a smooth sauce. Season with pepper and salt. (> Check if splash of water needed)
- Roughly chop the almonds.
- Finely chop the mint leaves.
4
- Add the bulgur, salad leaves, beetroot/fennel, tomatoes, kiwi and two-thirds of the dressing to a salad bowl and toss to combine.
- Serve the salad on plates. Top with the almonds and crumble over the feta.
- Drizzle with the rest of the dressing and serve with any remaining lemon wedges. Garnish with the mint.
