Pizza toasts with olives
Lightly toast the toast slices in the toaster oven. Lay out baking paper on a baking sheet and place the toast on it. Peel and finely chop the onion. Heat some...
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Asparagus and tomato salad with burrata
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Preparation time:
15 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
803
Calories
16 g
Carbohydrates
35 g
Protein
63 g
Fat
Ingredients:
 | Carrots, carrots (fresh) | 1 (60 g) |
 | Cherry tomatoes, cocktail tomatoes (fresh) | 3 ¾ (75 g) |
 | Olive oil | 1 ½ Teaspoon |
 | Arugula (fresh) | 50 g |
 | Asparagus (fresh) | 125 g |
 | Sunflower seeds | ½ Teaspoon |
 | Spring onions, scallions (fresh) | ⅓ (15 g) |
 | Lemon juice | ½ Teaspoon |
 | Asparagus (white, fresh) | 125 g |
 | Burrata cheese | 200 g |
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Preparation:
Step 1:
Peel the asparagus and cut off the bottom ends. Wash the green asparagus and cut off the woody ends, then cut the asparagus into pieces. Peel the carrots and cut into sticks.
Step 2:
Heat some oil in a pan and sauté the asparagus and carrots in it for 5 minutes over medium heat. Add the sunflower seeds and roast for about 3 minutes. Deglaze with lemon juice and season with salt and pepper. Remove from heat and allow to cool.
Step 3:
Wash and quarter the tomatoes. Wash the arugula. Wash and finely chop the scallions.
Step 4:
Mix the asparagus with tomatoes, arugula and spring onions. Serve together with a scoop of burrata per plate.
Macronutrient distribution:
The recipe Asparagus and tomato salad with burrata is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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