avec amandes grillées
Ingrédients : Haricots cannellini (haricots blancs, eau, sel, chlorure de calcium, EDTA de disodium) • Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Tomate beefsteak • Boulgour (blé) (semoule de blé dur) • Citron • Mayonnaise à base de plantes (moutarde) (huile de canola et/ou de soya, eau, sucre, amidon de maïs modifié, sel, vinaigre blanc, farine de moutarde, jus de citron concentré, gomme de cellulose, gomme de xanthane, acide citrique, EDTA de calcium de disodium, extrait de curcuma) • Échalote • Amandes • Persil • Menthe • Mélange d’épices méditerranéen (amidon de maïs, sel fin, légumes déshydratés (ail, oignon, poivron rouge), sucre, épices et herbes, semoule de maïs, acide citrique, poudre de jus de citron, huile de canola, dioxyde de silicium) • Ail.
Allergens
Tags
Crevettes
285 g
Boulgour
0.5 cup
Persil
14 g
Gousses d'ail
2 unit(s)
Tomato
1 unit(s)
Amandes, tranchées
28 g
Haricots cannellini
1 unit(s)
Menthe
7 g
Citron
1 unit(s)
Échalote
1 unit(s)
Mélange d'épices méditerranéen
7 g
Mayo à base de plantes
2 tbsp
Huile
1.5 tbsp
Sel
0.25 tsp
Poivre
0.125 tsp
Sucre
0.255 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once boiling, add bulgur and 1/4 tsp salt. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Meanwhile, drain, then rinse cannellini beans. Set aside.
- Roughly chop parsley.
- Roughly chop mint leaves.
- Peel, then thinly slice shallot.
- Peel, then mince or grate garlic
- Zest, then juice the lemon.
- Cut tomato into 1/4-inch pieces.
- In a small bowl, add 1/2 tbsp (1 tbsp) lemon juice, half the lemon zest, and half the plant-based mayo (use all for 4 servings). Season with salt and pepper, then stir to combine. Set aside.
- Drain and rinse shrimp, then pat dry with paper towels.
- To a medium bowl, add shrimp, 1/2 tbsp (1 tbsp) olive oil, garlic and Mediterranean Spice Blend. Season with salt and pepper, then toss to coat.
- On a foil-lined baking sheet, add shrimp.
- Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- To a large bowl, add bulgur, shallots, mint, parsley, tomatoes, beans, remaining lemon zest and juice, 1/4 tsp (1/2 tsp ) sugar and 1 tbsp (2 tbsp) olive oil.
- Season with salt and pepper, then toss to combine.
- Divide tabbouleh between bowls, then top with shrimp.
- Sprinkle almonds over top.
- Dollop with plant-based lemon aioli.
820
kcal
Calories
30
g
Fat
3.5
g
Saturated Fat
101
g
Carbohydrate
8
g
Sugar
24
g
Dietary Fiber
47
g
Protein
180
mg
Cholesterol
1590
mg
Sodium
0
g
Trans Fat
1450
mg
Potassium
350
mg
Calcium
7.5
mg
Iron
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