This summer recipe is vegetarian but high in protein as it combines beans (legumes) with pita bread (cereals) and moreover contains Greek yoghurt. It further provides a lot of fibre, vitamins (antioxidants), minerals and essential fatty acids. In addition, this salad can be served as a main course or as an appetizer to share.
Ingredients
Salad
- 350 g red beans in a jar/can
- 1 red onion in a bunch
- 300 g green asparagus
- flat-leaf parsley
- 1 yellow bell pepper
- 4 pita breads
- 1/2 lemon pressed juice
- 1 tbsp honey
- 2 tbsp mustard
- 3 tbsp olive oil
Tzatziki
- 200 g plain Greek yoghurt
- 1 clove garlic minced
- 1/2 cucumber peeled, grated and drained
- 1 tbsp dried mint chopped
- salt and pepper
Aubergine caviar
- 3 aubergines
- 1 clove garlic minced
- 1 dl olive oil
- 1/2 lemon pressed juice
- salt and pepper
Servings: people
Units:
Instructions
- Peel and cut the onion into thin slices.
- Cut the tomatoes into quarters, dice the peppers after removing the seeds and chop the parsley.
- Rinse and drain the red beans.
- Mix everything together.
- Mix the mustard with the honey, lemon juice and olive oil and add the sauce to the rest of the mixture.
- Add salt and pepper to taste.
- Toast the pita breads and cut them into small triangles.
Tzatziki
- Mix all ingredients together (make sure the cucumber is well drained).
- Add salt and pepper to taste.
Aubergine caviar
- Preheat oven to 220 °C.
- Cut the aubergines in half and brush them with olive oil.
- Bake the aubergines in the oven for about 30 minutes.
- Finely chop the garlic clove.
- Remove from the oven, separate the soft flesh from the skin and leave to cool.
- Mix the flesh with the remaining olive oil, the juice of half a lemon and the garlic clove.
- Add salt and pepper to taste.
What do you think?