Fruity wintersalad

Fruity wintersalad

Parmesan Nut Potatoes:
300g red potatoes
1 small shallotte
1 garlic glove
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon grated hazelnuts
1 teaspoon parmesan

Cranberry Couscous:
100g couscous
200ml water
1/2 bunch of chives
30g feta cheese
1 tablespoon pistachios
1 tablespoon cranberries
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
1 teaspoon honey
salt, black pepper for taste

Orange-Blueberry Dressing:
100g flower sprouts
1 handful arugula salad
50g blueberries
juice of 1/2 orange
2 tablespoons oil
1 tablespoon honey

Note:
This recipe is suitable for two mason jars (500ml)

Directions:
Parmesan Nut Potatoes:
Step 1      Preheat oven to 220°C. Grease an ovenproof dish and set aside.
            Wash and dry the potatoes and cut into thick slices.
            Peel and finely chop the shallot and the garlic clove.
Step 2      Mix olive oil, honey, grated hazelnuts and parmesan.
            Transfer potatoes to the greased dish, spread with the hazelnut
            mixture and mix until the potatoes are totally covered.
            Bake in the hot oven for about 20-25 minutes, until golden browned.
Cranberry Couscous:
Step 3      In the meantime mix couscous with the boiling water and let set for 
            about 5-10 minutes.
            Wash,dry and finely chop chives.
            Crumble feta cheese and set aside.
Step 4      Chop pistachios roughly and mix with chives, feta cheese, cranberries 
            and the remaining ingredients. Add to the couscous and spice up
                      with salt and black pepper.
Step 5      If necessary wash, cut of the end of the stalks.
            In a saucepan bring water with a pinch of salt to a boil.
            And cook on low temperature for about 5-7 minutes.
            After cooking transfer to a paper towel and let dry.
            Wash rucola salad, let dry and set aside.
Orange-Blueberry Dressing:
Step 6      Wash the blueberries, let drip of on a paper towel and place
            with the remaining ingredients so a blender and mix finely.
Step 7      Add all ingredients, starting with couscous, flower sprouts, 
            potatoes and rucola salad to two mason jars.
            Shortly before serving drizzle with the dressing and enjoy...
  

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