avec patates douces rôties et fromage de chèvre
Ingrédients : Lentilles (lentilles, eau, sel, chlorure de calcium, EDTA de disodium, acide citrique) • Patates douces • Œuf de catégorie A • Citron • Mélange roquette et épinards • Échalote • Fromage de chèvre (lait) (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) • Noix de Grenoble • Miel • Moutarde à l’ancienne (moutarde) (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) • Vinaigre de vin blanc (sulfites) (vinaigre de vin, métabisulfite de potassium) • Persil.
Allergens
Tags
Œuf
2 unit(s)
Lentilles, en conserve
1 unit(s)
Mélange roquette et épinards
56 g
Persil
7 g
Patates douces
1 unit(s)
Citron
1 unit(s)
Fromage de chèvre, émietté
0.25 cup
Noix de Grenoble, hachées
28 g
Miel
1 unit(s)
Moutarde à l’ancienne
1 tbsp
Vinaigre de vin blanc
1 tbsp
Échalote
1 unit(s)
Huile
1.5 tbsp
Sel
0.25 tsp
Poivre
0.25 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- To an unlined baking sheet, add walnuts. Toast in the top of the oven for 3-4 min, until golden.
- Meanwhile, cut sweet potatoes into 1/2-inch pieces.
- To a parchment-lined baking sheet, add sweet potatoes and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 20-24 min, stirring halfway through, until tender and golden.
- Peel, then thinly slice shallot.
- Zest, then juice lemon.
- To a medium pot, add shallots, lemon juice, honey and 1/4 tsp salt.
- Bring to a simmer over medium-high. Cook for 1-2 min, stirring often, until salt dissolves.
- Remove from heat. Transfer shallots, including pickling liquid, to a large bowl.
- Carefully rinse the pot.
- To the same pot, add 6 cups of hot water (same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, roughly chop parsley.
- Using a strainer, drain and rinse lentils.
- To the bowl with pickled shallots, add mustard, lemon zest, half the parsley and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then stir to combine.
- Stir in lentils.
- Crack eggs into 2 (4) small glasses or ramekins.
- Add vinegar to the simmering water.
- Using a spoon, swirl water carefully to create a vortex. One at a time, gently add eggs to the swirling water.
- Cook for 3-4 min, stirring water every few minutes, until eggs are soft-set.**
- Meanwhile, line a plate with paper towels.
- Once each egg has reached desired doneness, remove from water with a slotted spoon. Arrange on prepared plate. Season with salt and pepper.
- To the bowl with marinated lentils and shallots, add roasted sweet potatoes and arugula and spinach mix. Season with salt and pepper, then toss to combine.
- Divide salad between plates.
- Top with poached eggs, goat cheese, walnuts and remaining parsley.
610
kcal
Calories
29
g
Fat
6
g
Saturated Fat
66
g
Carbohydrate
15
g
Sugar
13
g
Dietary Fiber
27
g
Protein
205
mg
Cholesterol
980
mg
Sodium
0.2
g
Trans Fat
1100
mg
Potassium
225
mg
Calcium
6.5
mg
Iron
avec patates douces rôties et fromage de chèvre
avec patates douces rôties et fromage de chèvre
