A nutritious and very healthy proposal to take on the beach, in the pool or on the terrace contemplating the sea. For dreaming...
INGREDIENTS
Sauce:
120-130 g of natural yogurt
10 g old-fashioned mustard
20 g olive oil
25 g honey
1 pinch of salt
1 pinch of ground pepper
Vegetable:
180-200 g of onion in julienne
180-200 g of red pepper in julienne
30 g olive oil
1 pinch of salt
1 pinch of ground pepper
280-300 g zucchini with skin (thinly sliced 1-2 mm)
200 g of thin green asparagus (without the woody part)
12 slices of whole-grain bread (eg Oroweat® 12 cereals and seeds)
200 g sliced goat cheese
1 avocado without skin (or bone, in half slices)
20-30 g of fresh baby spinach
20-30 g of sprouted sprouts of alfalfa, onion, etc.
PREPARATION
Sauce:
1. Put all the sauce ingredients in the glass and mix 15 sec / vel 3. Put in a bowl and set aside.
Vegetable:
2. Put the onion, pepper, oil, salt and pepper in the glass. Sofia 5 min / 120 ° C // vel.
3. Preheat oven to 220 ° C with grill.
4. Place the Varoma bowl in position with the zucchini. Place the Varoma tray and put the asparagus. Cover and program 10 min / Varoma // vel. Remove the Varoma. Put the vegetable from the glass in a bowl.
5. Lightly roast the slices of bread in the oven for approx. 2-3 minutes on each side (220 ° C with grill). Arrange 6 slices of toasted bread on a tray and distribute the onion and peppers on top. Put the zucchini, asparagus, cheese, avocado, spinach and sprouts on top. Cover with another slice of toast and serve with the sauce in individual bowls to add at the time.
According to the criteria of
Know more
Comments
This news has no comments yet
Be the first in give your opinion
0 comments