Filter
Reset
Sort ByRelevance
PENGUINCHEF
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.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180 ˚C. Halve the tomatoes. Place them with the cutting edge upwards on a baking tray covered with parchment paper.
-
Sprinkle with salt and olive oil. Roast the tomatoes for 30 minutes in the middle of the oven.
-
In the meantime, remove the stalk of the green beans, halve them and cook in 5 minutes until al dente.
-
Drain, put in a colander and rinse under cold running water (blanch).
-
Grate the yellow skin of the lemon and press out half of the fruit.
-
Beat the juice together with the olive oil, tahini and orange jam into a dressing. Season with salt and pepper.
-
Let the chickpeas drain in a colander and rinse under cold running water. Cut the chicken fillet into slices.
-
Mix the spinach, green beans and chickpeas on a flat dish. Divide the chicken fillet and top it over. Drizzle with the tahindressing.
Blogs that might be interesting
-
15 minLunchtagliatelle, olive oil, Red onion, raw ham, plum tomato, arugula, Parmesan cheese,tagliatelle with raw ham, arugula and red onion
-
20 minLunchtortilla wrap, avocado, creme fraiche, cayenne pepper, lemon juice, iceberg lettuce, maize, cherry / cherry tomato, cherry / cherry tomato, cucumber, smoked chicken fillet (meat products),sunny summer wrap
-
25 minLunchKale, Spinach, oil, onion, garlic, fresh ginger, cinnamon powder, laurel leaf, tomato, Red pepper, creme fraiche, cumin powder (djinten),indian kale-spinach soup
-
35 minLunchflour, egg, vanilla bean, baking powder, buttermilk, butter, butter, syrup, maple syrup, fruit of choice,buttermilk pancakes
Nutrition
310Calories
Sodium15% DV365mg
Fat25% DV16g
Protein42% DV21g
Carbs5% DV16g
Fiber32% DV8g
Loved it