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
avec crème au yogourt et salade de chou frisé