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Christine Westrom
Puffed sweet potato with hüttenkäse and green salad
Salad with sweet potato from the oven filled with Hüttenkäse.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Clean the potatoes, halve in length and cross the cutting edge crosswise.
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Wrap each potato half in aluminum foil and puff in the oven for about 30 minutes until tender.
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Meanwhile, cook the frozen broad beans for 3 minutes. Add the frozen garden peas the last minute.
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Put in a colander, rinse under cold running water and drain.
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In the meantime, heat a skillet without oil or butter and toast the pumpkin seeds for 3 minutes. Leave to cool on a plate.
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Cut the spring onions into rings and the tomatoes into strips. Mix together through the Hüttenkäse. Season with pepper and salt.
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Mix the arugula with the broad beans, garden peas, half of the pumpkin seeds and salad dressing. Season with pepper and salt.
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Remove the foil from the potatoes and spread the hüttenkäs mixture over it. Garnish with the rest of the pumpkin seeds. Serve with the salad.
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Nutrition
865Calories
Sodium6% DV145mg
Fat42% DV27g
Protein92% DV46g
Carbs33% DV98g
Fiber88% DV22g
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