Broccoli salad with quibbling

Name: broccoli salad with quibbling
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Dutch
Ingredients: 700 g frozen oven fries; 350 g kibbling; 75 ml rice vinegar; 75 g white raisins; 50 g pine nuts; 600 g Broccoli; 295 g grilled red peppers in a pot; 3 el traditional olive oil

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

Ingredients

Directions

Preheat the oven to 220 ° C.
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.
Put the rice vinegar and raisins in a saucepan and bring to the boil. Put in a bowl and let cool a bit.
Roast the pine nuts for 3 minutes in a frying pan without oil or butter and leave to cool on a plate.
In the meantime, bring a pot of water with salt to boil and spread the broccoli in florets.
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).
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.
Mix the vinegar with the raisins and the oil into a dressing. Pour over the vegetables.
Sprinkle with pine nuts and serve with French fries and quibbling.