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Garden Bowl

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Garden Bowl

with eggs, chickpeas, cucumber and homemade spinach pesto

Informations supplémentaires
35 min. | 459 kcal | easy | Vegetarian, Needs a food processor | Printable version
1. Setup Bring a pot of water to a boil. Finely grate the cabbage. Finely chop the cucumber and radish. Drain and rinse the chickpeas. Cut the broccoli into small pieces. Crumble the feta. Cut the lemon into wedges.
2. Make the pesto Cook the spinach in the boiling water for 1 minute. Remove from the pot with tongs and put in a food processor with the juice of half a lemon, the almonds, herbs and a drizzle of oil. Pulse until you get a pesto. Season with salt and pepper.
3. Cook the eggs Carefully add the eggs to the saucepan and bring back to a boil. Cook 6-7 minutes. Drain and put in a bowl of cold water 2 minutes. Peel the shell.
4. Cook the broccoli Heat a drizzle of oil in a skillet over medium high heat. Cook the broccoli 3-4 minutes or until desired doneness. Add salt and pepper.
5. Season the chickpeas Put the cabbage in a bowl with 1-2 tbsp. cider or wine vinegar, 1 tbsp. of sugar, a drizzle of oil, salt and pepper. In another bowl, mix the chickpeas with the cucumber, lemon juice to taste, a drizzle of oil, salt and pepper.
6. Plate your dish Serve all the ingredients in a bowl with the spinach pesto and the crumbled feta. Bon appétit!
2unitFresh egg
40gBaby Spinach
2unitRadishes
30gSlivered Almonds
0.5unitLemon
60gFeta Cheese
1unitChickpeas
100gSliced red cabbage
1unitDill and Mint
1unitLebanese Cucumber(s)
1unitBroccoli
What you need saucepan, tongs, food processor, pan, box grater, bowls
459 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 42g
14%
fat 23g
35%
cholesterol 219mg
73%
fiber 12g
48%
protein 25g
saturated 7g
35%
sodium 658mg
27%
sugar 11g
trans 0g