Ingredients
-
120g bulgur wheat
-
1/2 sweet potato
-
6 baby carrots
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1 small red onion
-
100g mushrooms
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90g baby spinach
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100g chickpeaspre cooked
-
100g fresh goat's cheese
-
1 handful cooked chestnuts
-
4 tbsp olive oil
-
1 tbsp lemon juice
-
1 tsp honey
-
1 pinch thyme
-
a sprinkle of salt and pepper
-
a sprinkle of parsley
Ingredients
Adjust Servings:
| 120g bulgur wheat | |
| 1/2 sweet potato | |
| 6 baby carrots | |
| 1 small red onion | |
| 100g mushrooms | |
| 90g baby spinach | |
| 100g chickpeas | |
| 100g fresh goat's cheese | |
| 1 handful cooked chestnuts | |
| 4 tbsp olive oil | |
| 1 tbsp lemon juice | |
| 1 tsp honey | |
| 1 pinch thyme | |
| a sprinkle of salt and pepper | |
| a sprinkle of parsley |
Steps
|
1
|
Peel the onion, sweet potato and baby carrots. Cut the red onion, sweet potato and mushrooms. Put everything on the glass tray in the enamel drip pan. Place in the Panasonic Microwave Combi Oven, select STEAM 1, and cook for 15 to 20 mins. (Cooking time will vary depeding on the vegetable, quality, size and water content). |
|
2
|
Cook the bulgur wheat as indicated on the packet and drain. Wash the baby spinach. Drain the chickpeas. Roughly chop up the fresh goat's cheese and the chestnuts. |
|
3
|
Arrange the bulgur wheat on the plates then arrange the other elements of the dish as desired. |
|
4
|
Mix olive oil, lemon juice, honey, thyme, salt and pepper. |
|
5
|
Pour the dressing over the salad and add a little parsley before serving. |
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