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Ingredients
Dressing
- 4 Stängel Dill, abgezupft
- 100 g Soja-Joghurtalternative natur
- 20 g Zitronensaft
- 100 g vegane Schmand-Alternative (z. B. Creme Vega®)
- 20 g Olivenöl
- 20 g Senf, mittelscharf
- 1 TL Salz
- ¼ TL Pfeffer
- 1 TL Zucker
Reissalat und Fertigstellung
- 140 g Basmati-Reis
- 300 g Blumenkohlröschen
- 100 g Haselnüsse, gehackt
- 1 Zwiebel (ca. 40 g), halbiert
- 1 Knoblauchzehe
- 20 g Sesamöl, geröstet, und etwas mehr zum Braten
- 100 g Erbsen, TK, aufgetaut
- ½ TL Salz
- ¼ TL Pfeffer
- 1 geh. TL Madras-Curry-Pulver
- 500 g Wasser
- 250 g Mini Pak Choi, längs geviertelt
- Nutrition
- per 1 Portion
- Calories
- 2119 kJ / 507 kcal
- Protein
- 11 g
- Carbohydrates
- 49 g
- Fat
- 31 g
- Saturated Fat
- 7 g
- Fibre
- 7.1 g
- Sodium
- 1030 mg
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