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Grilled carrhea with pastasallad

Grilled carrhea with pastasallad

Cooking Time45 m
Ingredients14
DifficultyMedium
0
0
Tomas Andersson
Pasta on other than just different kinds of wheat now fills the store shelves. In this right, we have used pasta based on chicker flour, providing a protein and nutritious base. Mix with vegetables, BBQ-grilled pork carrhea, feta cheese and coriander. It will be good.

Ingredients

4 servings
  • Step: 1
    4 slice the pork
  • Step: 2
    3/4 dl bbq sauce + extra to serving
  • Step: 3
    300 g kikärtspasta, preferably rigatonipasta
  • Step: 4
    1 pc small canker
  • Step: 5
    250 g cherry tomatoes
  • Step: 6
    2 pc avocador
  • Step: 7
    3 pc salads
  • Step: 8
    150 g fataost
  • Step: 9
    2 msk balsamico vinegar
  • Step: 10
    4 msk olive oil
  • Step: 11
    1 tsk liquid honey
  • Step: 12
    1 dl hacked koreans
  • Step: 13
    salt
  • Step: 14
    pepper

Instructions

  • Step: 1
    Grill the pork and brush with bbq sauce towards the end. Salt and pepper.
  • Step: 2
    Cook pasta as directed on the packaging.
  • Step: 3
    Pour off and rust the corn in a dry, hot pan for a few minutes, until they get some color.
  • Step: 4
    Half the tomatoes. Divide, kernel out and pour out the meat out of the avocadon. Divide the salad bulb.
  • Step: 5
    Mix tomatoes, avocado, salad bulb with the runaway paste, roasted corn and crumbled fata cheese.
  • Step: 6
    Display balsamico, olive oil and honey. Mix with pasta. Taste with salt and pepper.
  • Step: 7
    Ride over the coriander. Serve with the carrhea and prefer extra bbq sauce.

Näring

Calories923kcal
Carbohydrates60g
Fat52g
Protein47g
Serving Size4serving

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