Mediterranean bread salad with parmesan, honey and radish leaf pesto
Source: https://www.gefu.com/rcp_recipe/mediterranean-bread-salad-with-parmesan-honey-and-radish-leaf-pesto
Total time:
30 Minutes
Ingredients
| 6 | Slices of rye bread | |
| 1 | Federation | Radishers with leaves |
| 100 | g | Cherry tomatos red |
| 100 | g | Cherry tomatos yellow |
| 100 | g | Pine nuts |
| 80 | g | Rucola |
| 1 | red Onion | |
| 40 | g | Honey |
| 60 | g | Parmesan cheese |
| Salt | ||
| Pepper | ||
| Sugar | ||
| Olive oil | ||
| Garlic | ||
| White balsamico vinegar |
Preparation
Dice the bread slices, fry them crispy in olive oil together with half of the pine nuts and put them in the fresh keeping can MILO round.
Separate the radishes from the leaves, cut with the slicer RAPIDO and add to the bread cubes. Quarter the cherry tomatoes, coarsely chop the arugula, cut the onion into fine strips and add to the bread cubes as well. Season everything with salt, pepper, sugar, olive oil and balsamic vinegar.
Finally, grate half of the Parmesan cheese with the PRIMELINE fine and coarse grater and pour it over the salad together with some honey.
Wash the radish leaves and drain thoroughly. Roast the other half of the pine nuts in a pan without oil. Put the radish leaves, pine nuts, half of the Parmesan cheese, 1 clove of garlic and about 50 ml of olive oil into the SPEEDWING® multi chopper with the blade insert and process to a pesto. Season everything with salt and pepper.
TIP: With a lid, the salad stays fresh longer and is perfect to take to work.
Nutritional values per serving
| Energy | 1.890,0 kJ | |
|---|---|---|
| Calories | 450,0 kcal | |
| Protein | 17,0 g | |
| Fat | 21,0 g | |
| Carbohydrates | 47,0 g |
Organisation
Category
Recommended kitchen tools for this recipe
Sale
