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Broccoli salad with quibbling
 
 
4 ServingsPTM50 min

Broccoli salad with quibbling


Salad of broccoli, grilled peppers and pine spits with oven chips and quibbling.

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Directions

  1. Preheat the oven to 220 ° C.
  2. Put the fries on a baking sheet and bake for about 25 minutes in the oven. Scoop, put the quibbling next to it and cook for about 10 minutes.
  3. Put the rice vinegar and raisins in a saucepan and bring to the boil. Put in a bowl and let cool a bit.
  4. Roast the pine nuts for 3 minutes in a frying pan without oil or butter and leave to cool on a plate.
  5. In the meantime, bring a pot of water with salt to boil and spread the broccoli in florets.
  6. Put the broccoli in the pan, cook for 3 minutes and put the broccoli in a colander. Rinse the florets briefly under cold running water and drain (blanch).
  7. Drain the peppers and cut into strips of 1 cm wide. Put the broccoli (it may still be lukewarm) in a bowl in the pepper strips.
  8. Mix the vinegar with the raisins and the oil into a dressing. Pour over the vegetables.
  9. Sprinkle with pine nuts and serve with French fries and quibbling.


Nutrition

805Calories
Sodium0% DV1.040mg
Fat57% DV37g
Protein56% DV28g
Carbs28% DV85g
Fiber40% DV10g

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