Filter
Reset
Sort ByRelevance
Wiley
Broccoli-leguminous salad
Vegetarian salad with broccoli, snow peas and green olive tapenade
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Divide the broccoli into small florets and cook in 4 minutes in water with salt until al dente. Drain and cool slightly.
-
Cook the frozen snow peas for 2 minutes in boiling water with a little salt. Drain and cool slightly.
-
Mix the tapenade with the lukewarm vegetables.
-
Slice the parsley and mix through the salad. Season with pepper.
Blogs that might be interesting
-
20 minLunchbaking flour, fresh mint, coriander, spring / forest onion, Red pepper, surimi, garlic, ginger, olive oil, lemon, cumin powder (djinten), hot pepper sauce,cauliflower tabouleh with surimi -
40 minSide dishbutter, red peppers, dry white wine, dried thyme, pine nuts, whipped cream, cocktail shrimp, corn salad or watercress,shrimp in creamy pepper sauce -
155 minSide dishfrozen fine broad beans, onion, fresh parsley, canned chickpeas, medium sized egg, Sesame seed, garlic, ground cumin, Ketoembar ground coriander, chili powder, wheat flour, frying oil,Falafel -
85 minSide dishmedium sized egg, onion, traditional olive oil, fennel bulb, dried Italian herbs, chicken spices with salt, Parmesan cheese, chicken fillet,chicken meatloaf with fennel and egg
Nutrition
145Calories
Sodium3% DV80mg
Fat14% DV9g
Protein10% DV5g
Carbs3% DV8g
Fiber12% DV3g
Loved it