Lukewarm vegetable salad with crunchy nuts
very easy
60 mins
60 mins
Ingredients
- 50 g Hazelnut kernels
- 50 g Almond kernels
- 50 g Pumpkin seeds
- 3 TABLESPOONS Maple syrup
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 (approx. 400 g) Head Savoy cabbage
- 1 (approx. 300 g) black radish
- 1 Fennel Tuber
- 400 g Original Carrots
- 5 TABLESPOONS Oil
- 1 TEASPOON Apricot Jam
- 1 TEASPOON Mustard
- 5 TABLESPOONS White wine vinegar
- 3 TABLESPOONS Hazelnut oil
- baking paper
Directions
- 1
Put nuts, almonds and pumpkin seeds on a baking tray lined with baking paper and sprinkle with ahor syrup. Season with salt and pepper and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
- 2
manufacturer) roast for 7-10 minutes. Remove nuts from the oven and let them cool down. Turn off the oven, but leave the door closed.
- 3
Clean the cabbage, wash it, remove the stalk. Cut cabbage into slices and chop into pieces. Peel and halve the radish. Wash and clean the fennel. Peel carrots. Thinly slice or slice the radish, fennel and carrots.
- 4
Heat 1 tablespoon of oil in two large pans. Steam the carrots and radish in each pan for about 5 minutes, turning occasionally. Take them out and put them into the fat pan in the warm oven. If necessary, wipe the pans with kitchen paper.
- 5
Heat 1 tablespoon of oil in each pan. Steam fennel and cabbage in each pan for about 5 minutes, turning occasionally. Take them out and also put them into the fat pan. Mix the vegetables and season with salt and pepper.
- 6
Keep vegetables warm in the oven.
- 7
Mix jam, mustard and vinegar. Fold in nut oil and 1 tbsp. oil. Season dressing with salt and pepper. Coarsely chop the nuts. Mix vegetables and dressing and arrange on a plate. Sprinkle the nuts on top.
- 8
It goes well with bread.
Nutrition Facts
460 kcal
22 g
35 g
12 g
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