avec échalotes marinées et sauce au yogourt
Ingrédients : Bœuf haché • Pains plats (farine de blé enrichie, eau, huile de canola, yogourt (substances laitières, amidon de maïs modifié, carraghénane, pectine, culture bactérienne active), lait, levure, babeurre, sucre, vinaigre, sel, gluten de blé, farine de maïs, gomme guar, légumes monoglycérides, levure chimique, lécithine de soya, arômes naturels, sorbate de potassium, propionate de calcium, bicarbonate de sodium, acide sorbique, enzymes) (lait, soya, blé) • Tomates Roma • Sauce au yogourt (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) (lait) • Mélange printanier (laitue multi-feuilles lolla rosa, laitue feuille de chêne rouge, laitue multi-feuilles rouge, laitue de chêne verte, laitue bally hoo tango) • Échalote • Chapelure panko (farine de blé blanchie, levure, sucre, sel) (blé) • Mélange d’épices moyen-oriental (épices (incluant moutarde) et fines herbes, légumes déshydratés (ail, oignon), sel, dextrose, dioxyde de silicium, huile de canola) (moutarde) • Vinaigre de vin blanc (vinaigre de vin, métabisulfite de potassium) (sulfites) • Menthe.
Allergens
Tags
Bœuf haché
250 g
Pain plat
2 unit(s)
Chapelure panko
0.33 cup
Tomato
1 unit(s)
Mélange printanier
56 g
Échalote
1 unit(s)
Menthe
3.5 g
Sauce au yogourt
6 tbsp
Assaisonnement moyen-oriental
15 g
Vinaigre de vin blanc
1 tbsp
Huile
1 tbsp
Sel
0.375 tsp
Poivre
0.313 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut shallot into 1/8-inch slices.
- To a small pot, add shallots, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt.
- Bring to a simmer over medium-high. Once simmering, cook for 1-2 min, stirring often, until sugar dissolves. Remove from heat.
- To a medium bowl, transfer shallots, including pickling liquid. Place in the fridge to cool. (TIP: Any leftover pickled shallots and pickling liquid can be saved and refrigerated for up to 3 days.)
- Meanwhile, pick mint leaves from stems, then roughly chop.
- Halve tomato. Cut one half into 1/4-inch pieces. Cut remaining half into thin rounds.
- Line a baking sheet with parchment paper.
- To a large bowl, combine panko, beef, Middle Eastern Seasoning, half the mint, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Roll mixture into 6 (12) 2x1-inch logs.
- Arrange koftas on the prepared baking sheet.
- Roast in the middle of the oven for 13-15 min, until golden and cooked through.**
- Wrap flatbreads in paper towels.
- Microwave for 1 min, until warm and flexible. (NOTE: You can skip this step if you don't want to warm the flatbreads.)
- Over a small bowl, drain shallots. Reserving 1 tbsp (2 tbsp) pickling liquid.
- To another large bowl, whisk together pickling liquid and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add spring mix and diced tomatoes, then toss to coat.
- Spread 1 tbsp (2 tbsp) yogurt sauce over flatbreads, then top each flatbread with some dressed greens, sliced tomatoes, 3 koftas and half the pickled shallots.
- Drizzle remaining yogurt sauce, then sprinkle remaining mint over top.
- Fold flatbreads in half to eat, or dig in with a knife and fork.
- Serve salad alongside, then top with remaining pickled shallots.
810
kcal
Calories
39
g
Fat
12
g
Saturated Fat
76
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
41
g
Protein
100
mg
Cholesterol
1600
mg
Sodium
0.5
g
Trans Fat
850
mg
Potassium
250
mg
Calcium
8.5
mg
Iron
avec raïta à la coriandre et au concombre
avec raïta à la coriandre et au concombre