Filter
Reset
Sort ByRelevance
BRENDASTEVENS
Crispy salad with grilled pieces and peaches
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Mix the grilled pieces in a roasting pan with lemon zest, rosemary and / or thyme and half of the olive oil.
-
Roast the vegetarian pieces in 20-25 min. Golden brown, scoop them regularly. In the meantime, pull the skins of the peaches. Halve them, remove the seeds and cut half the peaches into segments.
-
In a bowl, beat 1-2 tablespoons of lemon juice with mustard, the remaining olive oil, 1 tablespoon of water and a little salt and freshly ground black pepper to make a dressing. Cut the butts of the lettuce heads and detach the leaves.
-
Spoon the lettuce leaves with lamb's lettuce and rocket lettuce through the dressing. Divide the salad and divide the peach slices, grilled pieces and pumpkin seeds. Nice with focaccia.
-
15 minLunchegg, milk, salt, biscuits, vanilla sugar, Raisin bread, butter, banana, cane sugar,wintry French toast
-
25 minLunchegg, cherryto, tuna in water, parsley, mayonnaise, chicory,ferocious chicory boats
-
25 minLunchgarlic, olive oil, onion, White wine, flour, Meat bouillon, fresh thyme, dried thyme, baguette, dijon mustard, Brie,Parisian onion soup
-
10 minLunchbread, mustard, mashed potatoes, forest outing, Cheddar, butter,sandwich with mustard and mashed potatoes
Nutrition
430Calories
Fat45% DV29g
Protein52% DV26g
Carbs4% DV11g
Loved it