Informations supplémentaires
35 min.
|
459 kcal
|
easy
|
|
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