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Trex
Salad of grilled vegetables from the barbecue
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Ingredients
Directions
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Boil the rice or couscous according to the instructions on the package. Wash and dry the zucchini, eggplant and peppers.
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Cut the peppers into broad strips and the zucchini and aubergine into slices of half a centimeter thick.
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Grease the vegetables very thinly with olive oil and grill them on the barbecue in about four minutes al dente; the eggplant two minutes longer.
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Clean the to, the cucumber and the celery and cut into pieces or slices. Wash and dry the arugula if necessary.
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Make the dressing by mixing the lemon juice with the mustard and honey, drizzle the remaining olive oil while stirring and season with salt and pepper.
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Mix all the ingredients with the dressing and garnish with the olives, pecans and pumpkin seeds.
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Heat the falafal balls. Divide the balls over the salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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