Pea Panzanella Cucumber Rolls

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Put the frozen peas in a bowl and defrost. Put quinoa in 100 ml of boiling salted water, cover and cook over low heat for about 20 minutes. Put them in a bowl and let them cool down a little

2. 2

   Wash the sugar snap peas, drain and cut into fine strips. Peel and chop the garlic. Wash the mint, shake dry and cut the leaves into fine strips. Mix 5 tablespoons lemon juice, garlic, 1/3 of the mint, some salt and pepper. fold in the oil

3. 3

   Wash the cucumber, grate dry and peel 4 nice slices lengthwise with a peeler and put them aside. Finely dice approx. 100 g cucumber slices (use the remaining cucumber for other purposes, e.g. for a smoothie). Mix quinoa, mangetouts, cucumber cubes and half the vinaigrette

4. 4

   Cut the crust off the toast, dice the bread roughly and puree it finely together with the peas and the remaining mint. Season to taste with salt, pepper and 1/2-1 tbsp. lemon juice. Spread the pea puree on the cucumber slices and roll up. Spread the quinoa salad on 4 plates and arrange the cucumber rolls on top. Drizzle with the rest of the vinaigrette and garnish with mint to taste.

Nutrition Facts

KCAL
220 kcal

CARBS
19 g

FATS
13 g

PROTEINS
5 g