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Salad with oat rice, broccoli and carrot cream

Salad with oat rice, broccoli and carrot cream

Cooking Time45 m
Ingredients20
DifficultyMedium
0
0
William DahlWilliam Dahl
Havreris and oven roasted broccoli give the salad a steady and lovely foundation. Along with virtuous, red bulb and a fresh joist lime, it becomes both fresh and satiating, and on top lies a lens carrot cream that binds everything together. Easy to cook, hard not to take more of.

Ingredients

4 servings
  • Step: 1
    500 g carrots
  • Step: 2
    1/2 msk rap oil
  • Step: 3
    2 pc garlic gaps
  • Step: 4
    1/2 pc putting cooked chickpeas
  • Step: 5
    2 pc broccoli
  • Step: 6
    1 msk rap oil
  • Step: 7
    1/2 tsk sambal oelect
  • Step: 8
    salt
  • Step: 9
    pepper
  • Step: 10
    1/2 pc putting cooked chickpeas
  • Step: 11
    4 serving oats
  • Step: 12
    the scale of 1 lime
  • Step: 13
    2 msk japanese soy
  • Step: 14
    1 msk rap oil
  • Step: 15
    1 msk sesame
  • Step: 16
    1/2 pc fresh spinat
  • Step: 17
    150 g justice
  • Step: 18
    1 pc red
  • Step: 19
    the juice of 1 lime
  • Step: 20
    1 msk rap oil

Instructions

  • Step: 1
    Put the oven at 225°C.
  • Step: 2
    Carrot: Wash the carrots and cut them in smaller pieces. Mix with the oil and pour out on one side of a sheet. Scale two garlic gaps and lay among the carrots.
  • Step: 3
    Broccoli: Plug and cut broccolin into cliffs and mix with oil and sambal oelek and spice with salt and pepper. Put the broccoline next to the carrots on the plate. Enter the middle of the oven about 15 minutes.
  • Step: 4
    Pour the whole pack of chickpeas into a pinch stroke, flush them in cold water and let run off. Remove half of the chickens to the carrot cream.
  • Step: 5
    Pour the rest of the chickpeas over the broccolin in the oven and insert into the middle of the oven for another 5 minutes, or until the vegetables are soft and have some color.
  • Step: 6
    Havreris: Cook the oat rice as directed on the packaging.
  • Step: 7
    Drive the outer shell from the lime and mix with soy, oil and sesame seed to a dressing.
  • Step: 8
    Salad: Stream or stack the dish in thin slices. Scale and slice the onion thin. Mix corrective and onion with juice from the lime and oil. Spice with salt and pepper.
  • Step: 9
    Carrot: Mix the carrots and garlics with the rest of the chickpeas into a smooth cream. Treat water to a creamy texture. Taste with salt and pepper.
  • Step: 10
    Havreris: Mix the rice with the dressing and the spinach.
  • Step: 11
    Serve the oat rice with broccoli, salad and carrot cream.

Näring

Calories420kcal
Carbohydrates43g
Fat7g
Protein16g
Serving Size4serving

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