Filter
Reset
Sort ByRelevance
ATIERNO
Salad of roasted cauliflower and pumpkin with pearl barley and steak
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ° C.
-
Mix 6 tablespoons of oil with the garlic and curry. Spoon the cauliflower and pumpkin with half of this oil and spread over a baking sheet.
-
Roast the vegetables in the oven in about 20 minutes until tender and brown.
-
In the meantime, cook the pearl barley according to the instructions on the packaging.
-
Beat the rest of the curry oil with the red pepper, cumin, lemon zest and juice into a dressing.
-
Mix the grits, roasted vegetables, spring onions and parsley and scoop with the dressing.
-
Rub the steak with the remaining sunflower oil, salt and pepper.
-
Heat a frying pan and fry the steak in 4-6 minutes.
-
Let the meat rest under foil for about 5 minutes and cut into thin slices.
-
Place the steak on the salad.
-
40 minMain dishbaking flour, cashew nut, milk, laurel leaf, Brussel sprout, butter, garlic, lemon, cod fillet, almond, hazelnut,cod with almond crust and cauliflower cashew nut puree
-
20 minMain dishshoulder Chops, rosemary, garlic, olive oil,grilled pork chop with rosemary and garlic
-
20 minMain dishsweet pointed peppers, corn granules, olive oil, garlic, sliced leek, rösti, fillet steaks, taco herbs, taco sauce mild,Mexican filet steaks with vegetable stew
-
40 minMain dishdeep-frozen lamb tenderloin from the master butcher, eggplant, extra virgin olive oil, couscous, boiling water, cumin seed, dill, salad outing, forest radish, muhammara spread,lamb hazel with stuffed aubergine rolls
Nutrition
305Calories
Sodium0% DV0g
Fat32% DV21g
Protein24% DV12g
Carbs5% DV16g
Fiber0% DV0g
Loved it