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Salad with oven-roasted tomatoes, green beans and sesame dressing
Salad with oven-roasted tomatoes, green beans and sesame dressing. With tahini, an absolute seasoning from the Middle East.
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Ingredients
Directions
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Preheat the oven to 180 ˚C. Halve the tomatoes. Place them with the cutting edge upwards on a baking tray covered with parchment paper.
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Sprinkle with salt and olive oil. Roast the tomatoes for 30 minutes in the middle of the oven.
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In the meantime, remove the stalk of the green beans, halve them and cook in 5 minutes until al dente.
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Drain, put in a colander and rinse under cold running water (blanch).
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Grate the yellow skin of the lemon and press out half of the fruit.
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Beat the juice together with the olive oil, tahini and orange jam into a dressing. Season with salt and pepper.
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Let the chickpeas drain in a colander and rinse under cold running water. Cut the chicken fillet into slices.
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Mix the spinach, green beans and chickpeas on a flat dish. Divide the chicken fillet and top it over. Drizzle with the tahindressing.
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Nutrition
310Calories
Sodium15% DV365mg
Fat25% DV16g
Protein42% DV21g
Carbs5% DV16g
Fiber32% DV8g
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