John Myers
Werrej
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Ingredjenti
- 250 g Hokkaido meat
- 200 g Ħass tal-ħaruf
- 2 Sinniet tat-tewm imqatta 'rqiq
- 1 Basla f'kunjardi
- 40 g Għads aħmar
- 250 ml Brodu tal-ħaxix
- Bżar tal-melħ
- 4 tbsp Żejt taż-żebbuġa
- 2 tbsp Ħall balsamiku
- 1 Tsp Għasel
- Bżar CAYENNE
istruzzjonijiet
- Naddaf, aħsel u ixxotta l-ħass.
- Cook the lentils in the vegetable stock for 5 minutes, place in a sieve and drain.
- Cut the pumpkin meat into wedges and fry briefly in 2 tablespoons of olive oil.
- Add onion wedges and garlic slices, sauté until translucent and season with salt and pepper.
- Whisk the rest of the olive oil with the balsamic vinegar and honey.
- Season to taste with salt and cayenne pepper.
- Spread the lettuce on the plates.
- Spread the pumpkin and lentils on top and drizzle with the dressing
Nutrizzjoni
Notifika: 100gKaloriji: 143kcal
