
Urządzenia i Akcesoria
Beetroot salad on wholemeal toast with halloumi
Przygotowanie 10 min
Czas całkowity 40 min
4 portions
Składniki
Peeling vegetables
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raw beetroots fitting through hole in mixing bowl lid or halved (approx. 2 cm wide)500 g
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parsnip cut into pieces (approx. 5 cm)200 g
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water600 g
Beetroot salad
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water600 g
-
Halloumi cheese cut in triangles (approx. 2 cm thick)400 g
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olive oil for frying1 tbsp
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walnuts, shelled30 g
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fresh dill leaves only10 g
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onion halved60 g
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garlic cloves1 - 2
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Greek yoghurt220 - 250 g
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lemon juice10 g
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white vinegar1 - 2 tbsp
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jarred horseradish1 - 2 tsp
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salt½ tsp
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ground black pepper¼ - ½ tsp
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wholemeal bread sliced, toasted, for serving
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rocket salad leaves for serving
Wartości odżywcze na 1 portion
Kalorie
493 kcal /
2062.8 kJ
Białko
23.4 g
Tłuszcz
30 g
Węglowodany
35.3 g
Błonnik
6.9 g
Tłuszcz nasycony
15.9 g
Sód
1348.6 mg