Creative session - kale
with sautéed kale and orange
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
50 gram
Rode splitlinzen
(Kan bevatten Gluten)
1 stuk(s)
Tomaat
½ stuk(s)
Ui
½ zakje(s)
Kerriepoeder
(Bevat Selderij, Mosterd)
¼ stuk(s)
Handsinaasappel
1 stuk(s)
Knoflookteen
75 gram
Gesneden boerenkool
½ zakje(s)
Geel mosterdzaad
(Bevat Mosterd)
100 gram
Witte grillkaas
(Bevat Melk (inclusief lactose))
5 gram
Gemberpuree
Zelf toevoegen
150 ml
Zoutarme groentebouillon
1 el
Zonnebloemolie
30 ml
Water voor saus
naar smaak
Peper en zout
Voedingswaarden
Instructies
Prepare the stock. Crush or mince the garlic. Dice the tomato and onion. Zest the orange, then slice into 8 wedges.
Melt a knob of butter in a deep frying pan and fry the ginger paste, the curry powder and half of the garlic for 1 minute. Add the lentils, tomato cubes, and the stock. Simmer the dahl for 18 - 20 minutes.
In a wok, heat a drizzle of sunflower oil. Fry the rest of the garlic, the onion, and the yellow mustard seeds for 1 - 2 minutes. Add the shredded kale and the water, as well as the juice of one orange wedge per person, mix well. Sauté the kale for 7 - 8 minutes, or until the water has evaporated. Season to taste with salt and pepper.
Slice the Cypriot-style cheese into 1cm thick slices. Season to taste with pepper.
Heat a drizzle of sunflower oil in a frying pan over high heat. Fry the Cypriot-style cheese 3 - 4 minutes, or until evenly browned.
Stir the sauteed kale through the dahl. Add orange zest to taste, then season with salt and pepper. Serve the dahl in deep plates. Top with the fried Cypriot-style cheese. Garnish with any remaining orange wedges.
