Urządzenia i Akcesoria
Italian chicken and couscous salad with chickpea soup
Przygotowanie 30 min
Czas całkowity 1 godz. 10 min
4 portions
Składniki
Chunky basil pesto dip dressing
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Parmesan cheese crust removed and cut into cubes (3 cm)50 g
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garlic clove1
-
fresh basil leaves40 g
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fresh flat-leaf parsley leaves only20 g
-
raw cashews160 g
-
white wine vinegar to taste1 - 2 tbsp
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extra virgin olive oil110 g
-
lemon juice (approx. 2 lemons)100 g
Warm chicken salad and chickpea soup
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pumpkin peeled and cut into cubes (1 cm)400 g
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chicken breast fillet cut into cubes (2 cm)550 g
-
couscous rinsed and drained160 g
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dried chickpeas150 g
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Vegetable stock paste (see Tips)1 - 1 ½ tbsp
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brown onions (approx. 300 g), cut into quarters2
-
olive oil20 g
-
carrots (approx. 240 g), cut into pieces2
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garlic cloves3 - 4
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turnip cut into pieces200 g
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water1100 g
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pine nuts or raw cashews, toasted60 g
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fresh baby spinach leaves150 - 200 g
-
pitted black olives or Kalamata olives, sliced2 tbsp
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Lebanese cucumber peeled and cut into pieces1
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cherry tomatoes (1 punnet), cut into halves250 g
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fresh flat-leaf parsley leaves only5 sprigs
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sea salt to taste½ tsp
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ground black pepper to taste2 pinches
Poziom trudności
średni
Wartości odżywcze na 1 portion
Sód
1164.4 mg
Białko
52.2 g
Kalorie
4472.5 kJ /
1064.9 kcal
Tłuszcz
71.6 g
Błonnik
18.3 g
Tłuszcz nasycony
12.8 g
Węglowodany
47.4 g
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