Читать книгу Summer Food - 600 Delicious Recipes For Hungry Party Guest - Jill Jacobsen - Страница 21

Serves 4 meals

Salt and freshly ground pepper

2 tablespoons + 1 pinch of sugar

8 tablespoons oil

250 grams of couscous (instant)

3 carrots

1 small onion

60 grams of pine nuts

2 organic lemons

1 bunch of parsley

350 grams of strawberries

1 ripe avocado (so to the. 250 grams)

The preparation sequence

300 milliliters of water with the so. Heat 1/2 teaspoon salt and 1 tablespoon of oil once. Couscous stir, remove from heat or hot plate and covered so the. Let soak for 5 minutes. Fluff with a fork.

Carrot peel, chop underwater washing and cut into small cubes. Peel onion and chop finely. Golden brown pine nuts in a frying pan without fat roast. Remove. Heat 1 tablespoon of oil in the frying pan. Carrots sauté 2-3 minutes. Onion and so admit to. Next fry 2 minutes. 2 tablespoons of sugar and sprinkle with caramelize bright. Remove from heat, season with salt and pepper and allow to cool.

Hot lemon in clean water, dry and grate the peel. Crush lemons in half and squeeze. Lemon zest, juice, salt, pepper and stir 1 pinch of sugar. Beat 6 tablespoons of oil underneath.

Clean parsley in water, shake dry, pluck leaves and finely shred. Clean strawberries in water, clean, chop small. Chop avocado in half, stoning, loosen the flesh from the shell and chop small.

All salad ingredients and lemon vinaigrette mix and let something. Again season with salt and pepper and bring to the table.