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Risotto salad with mackerel, beetroot and arugula
Salad of riso (pasta), with roasted pumpkin seeds, apple, grated beets, horseradish, apple cider vinegar, olive oil, smoked mackerel fillet and arugula.
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Ingredients
Directions
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Boil the riso according to the instructions on the package. Drain and rinse under cold running water.
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Meanwhile, in a frying pan without oil or butter, toast the pumpkin seeds for 3 min. On medium heat until golden brown.
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Remove the pumpkin seeds from the pan and allow to cool on a plate.
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Cut the apple into quarters, remove the core and cut the flesh into thin strips (julienne).
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Mix the apple with the beet and horseradish.
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Mix the vinegar with the oil and season with salt and pepper.
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Mix the pasta with the dressing through the beets and spread over the lunch trays or jars.
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Slice the arugula and spread the mackerel, rocket and pumpkin seeds in succession over the containers.
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Close the containers or pots and store in a cool place or max. 4 hours outside the refrigerator. Spoon just before serving.
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Nutrition
575Calories
Sodium13% DV320mg
Fat49% DV32g
Protein46% DV23g
Carbs15% DV45g
Fiber28% DV7g
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