Almond semolina slices with citrus salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat until golden brown, take them out. Bring milk and salt to the boil in a saucepan. Mix semolina and 3 tablespoons of sugar, stir in and bring to the boil while stirring. Remove from the stove. Cover and let it swell for about 5 minutes.

2. 2

   Coat about half of a baking tray with oil. Fold the flaked almonds into the semolina. Put the semolina on the oiled baking tray and spread it to a rectangular plate (approx. 16 x 30 cm). Let it cool down.

3. 3

   Wash 1 lime, grate dry, grate peel. Peel all citrus fruits with a knife in such a way that the white skin is also removed. Cut out the fillets between the parting skins, catching the juice.

4. 4

   Squeeze the parting skins with your hands and collect the resulting juice as well.

5. 5

   Caramelise 75 g sugar in a frying pan. Deglaze with citrus juice, add aniseed and simmer until the caramel has dissolved. Stir the starch with a little water until smooth, stir in and simmer for about 1 minute.

6. 6

   Mix in the lime zest and citrus fillets and remove from the heat, allow to cool.

7. 7

   Cut the semolina plate into about 18 triangles. Melt butter in a pan. Fry the semolina triangles in it in portions until golden brown. Drain on kitchen paper. Wash the lemon balm and dab dry. Pluck off leaves and chop finely, except for a little garnish.

8. 8

   Mix the chopped lemon balm into the salad. Arrange semolina slices with citrus salad and decorate with lemon balm leaves and pistachios.

Nutrition Facts

KCAL
380 kcal

CARBS
47 g

FATS
17 g

PROTEINS
9 g