Eat your veggie gardens

Eat your veggie gardens

4.6 10 évaluations

Préparation 15min

Total 15min

12 portions

Ingrédients

water
500 g
broccolini cut into 12 mini trees
1 bunch
garlic clove (small)
1
hulled tahini
1 tbsp
carrot cut into pieces
100 g
canned chickpeas rinsed and drained (approx. 250 g after draining)
400 g
lemon juice
2 tsp
salt to taste
½ tsp
olive oil
20 g
celery stalks cut into 12 pieces
2
red capsicum cut into 12 strips
½
snow peas cut into halves diagonally
6
cherry tomatoes
12
Lebanese cucumber cut into 12 sticks
1

Niveau

facile

Infos nut. par 1 portions

Sodium 155.2 mg

Protides 2.3 g

Calories 254.8 kJ / 60.7 kcal

Lipides 3.2 g

Fibre 2.2 g

Graisses saturées 0.4 g

Glucides 4.3 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Dips & savoury spreads 52 Recettes
Australie et Nouvelle-Zélande

Hip Hip... Hooray! 85 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Salmon fillets with buckwheat and asparagus

40min

Quinoa salad with mango salsa

1h

Turmeric and tequila

24h 10min

Wholemeal spelt doughnuts with cacao glaze

45min

Millet cashew stir-fry

30min

Crunchy turtles

3h 25min

Celebration saffron and sage bread with ginger butter

3h

Spelt and buckwheat tortillas with chilli con carne

1h 50min

DIY fruit dippers

35min

'Eat the rainbow' breakfast bowl

40min

Quinoa salad with chicken and avocado

1h 15min

Mango and turmeric sorbet

10min