Filter
Reset
Sort ByRelevance
Vikiarei
Romanesco salad with tomato and olive
Salad for the Christmas dinner of romanesco, tomato, pine nuts and olives.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Bring a pot of water to the boil.
-
Divide the romanesco into small florets and cook for 5 minutes. Drain in a colander, rinse with cold running water and drain well.
-
Put the florets in a large flat dish.
-
In the meantime, put the to to the branch in the large baking dish and drizzle with the olive oil.
-
Put the pine nuts in the smaller oven dish. Roast the to and pine nuts at the same time for 10 minutes in the middle of the oven.
-
In the meantime, finely chop the fresh herbs and put them in a container. Add the rest of the oil and season with salt and pepper.
-
Mix the oil through the romanesco boxes. Divide the pine nuts and olives over them and put the tomatoes on them. Drizzle with the balsamic vinegar.
Blogs that might be interesting
-
35 minSide dishcrumbly potato, extra virgin olive oil, Full Milk, butter, salt, ground nutmeg,perfect mashed potatoes
-
15 minSide dishpeeled pistachio nuts, fresh fresh mint, cucumber, yogurt, extra virgin olive oil, radish, deleted carrots, Vegetable Chips,skyrdip with pistachio, mint and cucumber
-
20 minSmall dishtofu, soy sauce, bread crumb, bread-crumbs, , Sesame seed, flour, egg, sunflower oil,tofu nuggets with sesame seeds
-
40 minSide dishsweet peppermint mix, fresh oregano, jalapeño pepper, halloumi cheese, lime, fresh fresh mint, traditional olive oil,Pointed peppers filled with halloumi, jalapeño and green herbs
Nutrition
170Calories
Sodium5% DV120mg
Fat20% DV13g
Protein8% DV4g
Carbs3% DV8g
Fiber16% DV4g
Loved it