Caesar salad
This tasty Caesar salad is crispy and delicious.
Porties:
Ingrediënten
- 1 Romaine lettuce or iceberg lettuce
- 100 gram chickpeas
- 1 egg
- 1 clove of garlic
- 50 gram Soy yogurt
- 5 tablespoons olive oil
- 4 tablespoons capers
- 2 tablespoons vegan Parmezan cheese
- 2 tablespoons white wine vinegar
- 1 avocado
- 1/2 teaspoon mustard
- 1 teaspoon ground black pepper
- 4 radishes
- 25 gram sunflower seeds
- 1 handfull parsley
- olive oil, salt, pepper
Instructies
- Preheat the oven on 200 degrees.
- Mix the chickpeas with 2 tablespoons of olive oil, pepper, salt, garlic and parsley. Roast them in the oven for 15 minutes.
- Boil the eggs for about 8 minutes so that the whites are completely hard but the yolks are still a bit creamy.
- Toast the sunflower seeds in a dry frying pan. Keep an eye on it and shake the pan regularly. When the seeds turn slightly brown, they are ready.
- Mix the soy yogurt, 3 tablespoons of olive oil, the white wine vinegar, mustard, vegan Parmesan cheese, black pepper, a pinch of salt and 2 tablespoons of capers into a dressing.
- Cut the avocado into nice pieces.
- Serve the salad by first placing a few leaves of lettuce on the plate, topped with the still warm chickpeas and the egg. Drizzle some of the dressing on top and finish with a handful of sunflower seeds.
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