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Dominic Brunetti
Marinated carrot and courgette rolls
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Ingredients
Directions
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Peel 2 orange, 2 yellow and 2 purple roots with a peeler and then scrape the roots into long thin ribbons. Also scrape the zucchini into thin ribbons. Lay all ribbons loosely in a colander and pour them generously with boiling water, this makes the ribbons cooked and smoother.
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Grate the orange zest of the orange and press. Beat the orange juice with the olive oil, orange zest, parsley and some salt and freshly ground pepper to make a dressing.
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Brush the carrot and zucchini ribbons thinly with the dressing, roll them up and put the rolls with the colors together upright in the bowl and sprinkle the rest of the dressing over it. Let the salad stand for at least 30 minutes so that the flavors can withdraw.
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30 minMain dishsmall tortilla wrap, olive oil, atjar tjampoer, coriander, lime, olive oil, onion, Red pepper, cinnamon powder, cumin powder (djinten), clove powder, tomato sauce, white raisin, dark chocolate, chicken breast, paprika, chili powder, cinnamon powder, cumin powder (djinten), olive oil, lime,tortilla with chicken and mole -
25 minMain dishfresh ginger, Red pepper, garlic, Chinese coal, peanut oil, minced beef, balsamic vinegar, Japanese soy sauce, Chinese noodles, sesame oil, tap water, beef broth tablet, asparagus broccoli,dandan noodles -
50 minMain dishonion, olive oil, mild paprika, sauerkraut, Brown bread, Eggs, sour cream, shoulder ham,bread dish with sauerkraut -
30 minMain dishWhite rice, ketjapmarinade, sambal oelek, salmon fillet, oil, pak choi, Sesame seed, peanut,rice dish with spicy salmon and bok choy
Nutrition
250Calories
Fat25% DV16g
Protein6% DV3g
Carbs7% DV20g
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