John Myers
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Beetle Bean Couscous with Pumpkin Seed Oil Krendip on Lettuce
The perfect beetle bean couscous with pumpkin seed oil krendip on lettuce recipe with a picture and simple step-by-step instructions.
For the beetle bean couscoustaler:
- 350 g Vegetable soup
- 270 g Couscous
- 150 g Beetle beans
- 150 g Drops
- 100 g Mozzarella
- 2 piece Eggs
- 1 piece Carrot
- 1 piece Chopped onion
- 2 piece Garlic cloves chopped
- Pumpkin seeds
- Chopped parsley
- Salt and pepper
- Olive oil
- Clarified butter
For the pumpkin seed oil dip:
- 250 g Sour cream
- 125 g Creme fraiche Cheese
- 20 g Pumpkin seed oil
- 1 piece Clove of garlic
- Apple Cider Vinegar
- Horseradish
- Salt and pepper
- 1 packet Fresh lamb’s lettuce
- For the pumpkin seed oil Krendip, stir together the sour cream and crème fraîche. Add the pumpkin seed oil, apple cider vinegar and the finely chopped garlic. Season to taste with salt, pepper and fresh horseradish.
Beetle bean couscoustaler
- Sauté the onion and garlic with the grated carrot in olive oil. Pour hot vegetable soup on the couscous and let it soak. Add to the couscous along with the chopped beetle beans, mozzarella, curd cheese, eggs and parsley. Mix everything well and season with salt and pepper. Let something go through.
- Then form thalers out of it and sprinkle with chopped pumpkin seeds. Let the clarified butter get hot in a pan and fry the thalers until golden brown. Drain on paper towels.
- Wash and dry the bird lettuce and place on plates. Marinate with a little pumpkin seed oil and vinegar, depending on your taste. Place the warm beetle bean couscoustaler on the bird salad and serve with the pumpkin seed oil Krendip. marinate.
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