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Ingredients
Kräuteröl und Dressing
-
3
TL Bohnenkraut, abgezupft
or 1 TL Bohnenkraut, getrocknet - 5 g Petersilie, mit Stielen, grob gehackt
- 5 g Schnittlauch, in Röllchen
- 2 Stängel Minze, abgezupft
- 70 g Öl
- 100 g Erdnussöl
- 20 g Senf
- 20 g Aprikosenkonfitüre
- 30 g Balsamico, hell
- 30 g Schalotten
- ½ Knoblauchzehe
- 5 g Ingwer, frisch, in dünnen Scheiben
- ½ frische Chilischote, halbiert, entkernt
Fertigstellung
- 500 g Wasser
- 2 TL Salz
- 1 TL Zitronensaft
-
2
TL Bohnenkraut, zerzupft
or 1 TL Bohnenkraut, getrocknet -
300
g grüne Bohnen, frisch, halbiert
or 300 g grüne Bohnen, TK, halbiert - ½ TL Pfeffer
-
300
g Plattpfirsiche, in dünnen Spalten
or 300 g Pfirsiche, in dünnen Spalten - 120 g Römersalatherzen, in Streifen
- 30 g Pinienkerne, geröstet
- 100 g Dattel-Tomaten, halbiert
- 600 g Burrata (à 100 g, abgetropft)
- Nutrition
- per 1 Portion
- Calories
- 2950 kJ / 705 kcal
- Protein
- 30 g
- Carbohydrates
- 17 g
- Fat
- 59 g
- Saturated Fat
- 21 g
- Fibre
- 3.4 g
- Sodium
- 1613 mg
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