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Griechischer Brokkolisalat mit Rucola-Pesto und gerösteter Zitrone
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Ingredients
Rucola-Pesto
- 60 g Parmesan, in Stücken (2 cm)
- 1 Bio-Zitrone
- 30 g Pinienkerne
- 2 Knoblauchzehen
- 85 g Rucola
- 75 g Olivenöl, nativ
- ¼ TL Salz
Gemüse und Fertigstellung
- Olivenöl zum Einfetten
- 560 g Brokkoliröschen
- 220 g rote Zwiebeln, in dünnen Scheiben (1 mm)
- 220 g Cherry-Tomaten, halbiert
- 150 g Feta, zerbröckelt
- 2 Bio-Zitronen, halbiert
- Nutrition
- per 1 Portion
- Calories
- 1383 kJ / 331 kcal
- Protein
- 12 g
- Carbohydrates
- 15 g
- Fat
- 27 g
- Saturated Fat
- 8 g
- Fibre
- 2.3 g
- Sodium
- 497 mg
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