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Zucchini and roasted tomato salad

with feta cheese, hazelnuts and legumes

This exquisite protein-packed salad combines the flavours of quinoa and white beans with a refreshing lemon-basil dressing.

Nice and quick!
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk, tree nut

Ingredients

Zucchini

Cherry tomatoes

Garlic

Feta cheese

Cooked white beans

Tri-color quinoa

Toasted hazelnuts

Fresh basil

Lemon

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3042
727
35
11
80
16
9
31
45
587

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

1.

Cook the quinoa in plenty of boiling water for 12 minutes. Drain the water and let it cool down under running tap water. Set aside.

2.

Wash the vegetables. Grate the zucchini. Finely chop the garlic. Drain and wash the beans. Heat 2 tablespoons of oil in a frying pan and sauté the cherry tomatoes until they brown. Turn off the heat, add the garlic and mix it together. Season to taste and set aside.

3.

For the dressing: mix the lemon zest and the juice of half a lemon with 2 tablespoons of olive oil and chopped basil. Mix it together well.

4.

Serve a base of quinoa on a plate. Place the grated zucchini in the centre and the beans around it. Finish the dish with chopped hazelnuts, the dressing and crumbled feta cheese.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3042
727
35
11
80
16
9
31
45
587

kJ
kcal
g
g
g
g
g
g
mg
mg