Devices & Accessories
Sweet and Savoury Amaranth Salad with Cumin Roasted Veg, Pomegranate and Hazelnut
Prep. 20min
Total 1 h
6 portions
Ingredients
Salad
-
blanched hazelnuts50 g
-
butternut squash peeled, diced (1-2 cm)500 g
-
onions cut in wedges120 g
-
courgettes sliced in rounds (1 cm)200 g
-
olive oil20 g
-
ground cumin1 tsp
-
fine sea salt1 tsp
-
ground black pepper2 pinch
-
amaranth grains200 g
-
water600 g
-
fine green beans200 g
Dressing
-
garlic clove1
-
fresh chives cut in pieces (3 cm)10 g
-
fresh parsley leaves20 g
-
olive oil30 g
-
orange juice freshly squeezed50 g
-
fine sea salt½ tsp
-
ground black pepper1 pinch
-
pomegranate seeds100 g
Difficulty
easy
Nutrition per 1 portion
Sodium
578 mg
Protein
9 g
Calories
1391 kJ /
333 kcal
Fat
17 g
Saturated fat
22 g
Carbohydrates
33 g
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Plant-based Kitchen
30 Recipes
UK and Ireland
UK and Ireland
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