Appareils et accessoires
Beetroot salad on wholemeal toast with halloumi
Préparation 10min
Total 40min
4 portions
Ingrédients
Peeling vegetables
-
raw beetroots fitting through hole in mixing bowl lid or halved (approx. 2 cm wide)500 g
-
parsnip cut into pieces (approx. 5 cm)200 g
-
water600 g
Beetroot salad
-
water600 g
-
Halloumi cheese cut in triangles (approx. 2 cm thick)400 g
-
olive oil for frying1 tbsp
-
walnuts, shelled30 g
-
fresh dill leaves only10 g
-
onion halved60 g
-
garlic cloves1 - 2
-
220 - 250 g plain yoghurtGreek yoghurt220 - 250 g
-
lemon juice10 g
-
white vinegar1 - 2 tbsp
-
jarred horseradish1 - 2 tsp
-
salt½ tsp
-
ground black pepper¼ - ½ tsp
-
wholemeal bread sliced, toasted, for serving
-
rocket salad leaves for serving
Niveau
facile
Infos nut. par 1 portion
Sodium
1348.6 mg
Protides
23.4 g
Calories
2062.8 kJ /
493 kcal
Lipides
30 g
Fibre
6.9 g
Graisses saturées
15.9 g
Glucides
35.3 g
Vous aimez ce que vous voyez ?
Cette recette et plus de 100 000 autres vous attendent !
Créer un compte gratuitement Plus d’informationsÉgalement présenté dans
Flexitarian Favourites
12 Recettes
International
International
Vous pourriez aussi aimer...
Raspberry and Basil Sangria
40min
Green Shakshuka
40min
Green Goddess Salad
10min
Wild Mushroom Ragu with Spiralized Zucchini Pasta
Pas d’évaluation
Coconut Lime Cashew Jasmine Rice
35min
Turkish eggs (cilbir) with Thermomix® Blade Cover
30min
Tuna dip
15min
Turkish eggs (Cilbir) on Greek yoghurt, served with toast and green salad
30min
Mediterranean cod with steamed potatoes
50min
Green bread and mushrooms (Diabetes)
45min
Lemon garlic salmon with green bean gremolata
2h 25min
Nut butter & berry chia jam overnight oats
24h 10min