John Myers
Clár ábhair
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Comhábhair
- 1 níos lú Hokkaido
- 2 Beetroot
- 1 Oinniún
- 6 El Ola olóige
- Piobar salainn
- 3 tbsp Síolta pomegranate
- 3 tbsp Cnónna péine
- 1 líomóid orgánach
- 1 Oráiste
- 0,5 CTA Mustard
- 2 tbsp mil
- 2 tbsp Fínéagar balsamach
- 150 g Arugula
- Goat or sheep cheese cubes as you like
treoracha
- Wash the pumpkin, quarter, core and cut into 5 cm wide strips.
- Wash beetroot, peel, halve and cut into small pieces.
- Peel an oinniún agus dísle go mín.
- Fry the pumpkin for about 8 minutes in 2 tablespoons of olive oil, after 4 minutes add the onion cubes, season with salt and pepper, remove.
- Fry the beetroot for 10 - 12 minutes in another 2 tablespoons of oil, season with salt and pepper.
- Place the vegetables in a bowl each.
- Rub some lemon zest, squeeze the juice of the lemon and orange, mix with the mustard, honey, balsamic vinegar, remaining oil, salt, pepper and pour over the vegetables.
- Approx. Marinate for 2 hours.
- Toast the pine nuts in a pan until golden brown.
- Wash the salad, spin dry, serve with the pumpkin - beetroot - salad, sprinkle with crumbled goat cheese, pomegranate seeds and roasted pine nuts and serve
