
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Ingredients
Sourdough Starter
- 50 g sourdough starter (see tip)
- 100 g strong white bread flour
- 100 g filtered water
Ciabatta
- 300 g water
- 400 - 450 g strong white bread flour
- 10 g salt
- 2 Tbsp olive oil
- semolina for dusting
Topping
- 250 g raw cashew nuts soaked in warm water for approx. 1 hour
- 30 g fresh parsley cut in pieces
- 1 lemon finely grated zest and juice
- 70 g olive oil
- ½ tsp mustard
- ½ tsp sweet paprika
- 1 tsp salt
- 1 pinch ground black pepper
- 3 garlic cloves
- 200 g leeks cut in pieces
- 200 g broccoli cut in strips
- 200 g fresh mushrooms cut in pieces
- 100 g Swiss chard cut in strips
- ½ tsp dried chilli flakes
Assembly
- 2 garlic cloves halved for rubbing
- 30 g watercress leaves only
- 1 Tbsp olive oil for seasoning, plus extra for greasing
- ½ lemon finely grated zest and juice
- Nutrition
- per 1 piece
- Calories
- 232 kcal / 970 kJ
- Protein
- 6 g
- Fat
- 13 g
- Carbohydrates
- 25 g
- Fiber
- 1.7 g
- Saturated fat
- 2 g
- Sodium
- 224 mg
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