Ingredients for 4 servings
• 500g waxy potatoes,
• Salt
• 400g cauliflower
• 1 tablespoon sesame seeds
• 1 tbsp. Light black cumin
• 100 g tomatoes
• 3 scallions
• 0.5 Juice of one lemon
• 2 tablespoons Tahini
• 8 tbsps. Olive oil
• Pepper, Sugar
• 100 g feta cheese
• 60g rocket sumac
Time: 1 h
Preparation
1. Wash potatoes thoroughly and cook in salted boiling water in about 20 minutes. Drain, let steaming out and cut in half lengthwise. Cauliflower clean, equal share in large florets possible and cook 8-10 minutes in boiling salted water. Quenching and drain very well.
2. sesame and black cumin roast in a pan without fat. Cut stem end of the tomato, cut tomatoes into 1 cm cubes. Spring onions and cut diagonally into thin slices. Lemon juice, tahini and 6 tbsps. olive oil Whisk. Season with salt, pepper and sugar. Feta cheese crumble, clean arugula.
3. Heat the remaining oil in a large skillet. Potatoes in about 10 minutes fry until golden brown on all sides over medium heat. Add cauliflower and fry for 5 minutes. Tomatoes and spring onions at the end of the cooking time add. The vegetable mix still warm mix with the dressing. Fold in arugula and serve sprinkled with sesame seeds, feta cheese and 1 pinch of sumac.
Nutritional information per serving: 450 kcal
• 11 g protein
• 33 g fat
• 25 g carbohydrates
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