Vegetable pan oriental style with couscous
Peel onions and garlic and cut each into fine cubes. Wash the eggplant and zucchini and cut into rough cubes. Wash and halve the peppers. Roughly dice one half...
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Avocado cream cheese sandwich
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Preparation time:
40 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
330
Calories
31 g
Carbohydrates
12 g
Protein
15 g
Fat
Ingredients:
 | Cucumber (fresh) | ⅒ (20 g) |
 | Olive oil | ½ Tablespoon |
 | Radish (fresh) | 20 g |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Chives (fresh) | 1 Pinch(s) |
 | Dill (fresh or dried) | 1 Pinch(s) |
 | Peas (green, frozen) | 20 g |
 | Beans (white, canned) | 30 g |
 | Avocado (fresh) | ¼ (40 g) |
 | Spelt wholemeal bread | 1 (55 g) |
 | Cream cheese (20% fat) | 25 g |
 | Lemon juice | ¼ Teaspoon |
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Preparation:
Step 1:
Put the defrosted peas in a blender. Cut the avocado in half, remove the pit and free the flesh from the skin. Put in blender with salt, pepper and lemon juice and puree finely.
Step 2:
Drain the beans, wash, drain and mash together with lemon juice and olive oil. Wash the chives, shake dry and chop finely. Clean and wash the radishes and set half aside. Cut the remaining radishes into small cubes. Mix the chives and the radish cubes into the bean puree and season with salt and pepper.
Step 3:
Mix the cream cheese with lemon juice and season with salt and pepper. Wash the cucumber and slice lengthwise into fine strips with a peeler. Finely slice the remaining radishes. Wash the dill, shake dry and pluck off the tips.
Step 4:
Spread one slice of bread at a time with bean puree. Place another loaf of bread on top and spread with the pea puree. Arrange another slice of bread on top.
Step 5:
Spread the sandwishes with cream cheese. Garnish with cucumber strips, radish slices and dill.
Macronutrient distribution:
The recipe Avocado cream cheese sandwich is composed of the following macronutrients.
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Kitchen utensils needed:
Blender
Cutting board
Grater
Hand mixer
Kitchen knife
Peeler
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