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No fishburger panzanella salad
with basil cr
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Plantaardige visburger
(Bevat Tarwe, Gluten, Soja)
1 stuk(s)
Witte ciabatta
(Bevat Rogge, Tarwe Kan bevatten Eieren, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
40 gram
Rucola en veldsla
125 gram
Rode cherrytomaten
½ zakje(s)
Italiaanse kruiden
1 stuk(s)
Knoflookteen
10 ml
Basilicumcrème
1 stuk(s)
Tomaat
½ stuk(s)
Ui
Zelf toevoegen
2 el
[Plantaardige] mayonaise
1 el
Rodewijnazijn
½ el
Olijfolie
1 el
Water voor saus
naar smaak
Peper en zout
½ el
Extra vierge olijfolie
Voedingswaarden
Benodigdheden
Instructies
- Heat a knob of butter in a frying pan over medium-high heat, then fry the vegan burger for 3 minutes per side.
- Meanwhile, crush or mince the garlic.
- Cut the bread into cubes of no more than 2cm thickness.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat.
- Fry the bread for and garlic for 3 - 5 minutes or until golden-brown, so as to make croutons. Season to taste with salt and pepper. Remove from the pan and set aside.
- Dice the tomatoes and halve the cherry tomatoes.
- Finely chop the onion (see Tip).
Tip: If you don't like raw onion, fry it with the burger instead.
- In a large bowl, mix the onion, tomatoes, cherry tomatoes, and Italian seasoning with the red wine vinegar and extra virgin olive oil. Season to taste with salt and pepper.
- In a small bowl, mix the basil crème with the mayonnaise and the water.
Health tip: This meal is high in calories. If you're watching your calorie intake, substitute half of the mayonnaise with yogurt.
- Transfer the lettuce into a deep bowl.
- Serve the croutons and tomato salad on top.
- Top with the vegan burger and drizzle over the basil crème- mayonnaise.
Did you know: tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!
