Veggie, Quick 25 min, Calorie Smart - Salad - No Meatreplacer - Bulgur - use EID: Turnip
Veggie, Quick 25 min, Calorie Smart - Salad - No Meatreplacer - Bulgur - use EID: Turnip
with spinach, honey-mustard dressing and hazelnuts
Labels:
Veggie
Allergenen :
Tarwe
•Melk (inclusief lactose)
•Sulfiet
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
75 gram
Bulgur
(Bevat Tarwe Kan bevatten Soja)
100 gram
Meiraap
½ stuk(s)
Appel
50 gram
Spinazie
25 gram
Geitenkaasbolletjes met honing
(Bevat Melk (inclusief lactose))
½ zakje(s)
Hello Umami
5 gram
Verse dille & bieslook
8 ml
Balsamicocrème
(Bevat Sulfiet)
10 gram
Pompoenpitten
(Kan bevatten Pinda's, Noten, Sesamzaad)
Zelf toevoegen
175 ml
Water
½ el
[Plantaardige] roomboter
1 el
Extra vierge olijfolie
1 tl
Wittewijnazijn
¼ tl
Mosterd
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)2797 kJ
Energie (kcal)669 kcal
Vetten29.7 g
waarvan verzadigd10.7 g
Koolhydraten74.5 g
waarvan suikers17.5 g
Vezels15.1 g
Eiwitten19.6 g
Zout0.7 g
Benodigdheden
•Hapjespan
•Pan
•Deksel
•Kleine kom
Instructies
1
- Heat a clean deep frying pan over medium-high heat and toast the pumpkin seeds untill they start to pop. Remove from the pan and set aside.
- In the meantime, peel and dice the turnip.
Did you know... pumpkin seeds contain more magnesium and phosphorus than any other type of nut or seed. Magnesium boosts muscle health while phosphorus helps strengthen bones and teeth.
2
- Melt a knob of butter in the same deep frying pan over high heat and fry the turnip golden in 2 - 3 minutes.
- Lower the heat to medium, add 2 tbsp of water per person, cover with a lid and cook for 5 - 8 minutes, or until soft. Season with salt and pepper.
- Transfer the bulgur and water (see pantry for amount) to a pot or saucepan, bring to a boil, then allow the bulgur to cook for 10 minutes until done. Drain and set aside.
3
- Peel and core the apple, then slice it.
- Finely chop the herbs.
- In a small bowl, mix the crema di balsamico with the extra virgin olive oil, white wine vinegar, and mustard to make a dressing. Season with salt and pepper to taste.
- Once cooked and drained, mix the bulgur with the umami mix and extra virgin olive oil to taste. Season with salt and pepper.
4
- Roughly chop the spinach if preferred.
- Serve the spinach on plates and top with the bulger, turnip, apple and honeyed goat cheese pearls.
- Drizzle over the balsamic dressing and garnish with the pumpkin seeds and fresh herbs.
