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Mark Whitnell
Variegated bean salad with tuna
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Ingredients
Directions
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Cook the carrot in 4-5 minutes until al dente. Drain and rinse cold water.
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Mix the ingredients for the dressing and season with salt and pepper.
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Mix the carrot with the beans, onion and tuna. Mix in lemon zest, juice and the dressing.
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Divide the lettuce over plates or a bowl and spoon the bean salad on it. Divide the goat cheese over it.
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Tasty with brown baguette.
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20 minMain dishMihoen, oil, chicken breast, onion, wok sauce, Chinese coal, peanuts, Red pepper,chicken in bean sauce -
15 minMain dishsteak, cornstarch, sunflower oil, peanut oil, black pepper, pandan rice, basmati rice, garlic, Japanese soy sauce, ketjapmarinademanis, stock cube, oriental wok vegetables, spring / forest onion, sesame oil,fast fried steak with spring onion -
60 minMain dishchicken leg, butter, eggplant, zucchini, Red pepper, yellow bell pepper, green pepper, Red onion, meat tomato, olive oil, cayenne pepper, honey, lemon juice, couscous, vegetable stock, lemon, garlic, sugar, coriander powder (ketoembar), ginger powder (djahé), olive oil,couscous with roasted vegetables and chicken -
35 minMain disheggplant, paprika, coriander powder (ketoembar), cinnamon powder, dried oregano, pork schnitzel, cinnamon stick, butter, liquid baking product, shallot, peanut oil, sunflower oil, flour, fresh parsley,rolls with shallots and fried eggplant
Nutrition
565Calories
Fat43% DV28g
Protein78% DV39g
Carbs11% DV32g
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