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Recettes avec du croquant
Kale and rice salad, tahini and relish sauce
Pour 2 personnes
1/2 tablespoon Toundra cucumber relish
1 cup orzo
200g halloumi, sliced into 1 cm thick pieces
1/2 cup plain yogurt
2.3 sprigs chopped basil
4.5 sprigs chopped cilantro
1/2 tbsp water
3/4 cup green beans, thinly sliced
3 tbsp sliced almond soup
1 cucumber, sliced into rounds
1 tomato, cut into quarters
Salt & pepper
Bring a pot of water to a boil
Cook the orzo 6-8 minutes until tender. Cooking time may vary depending on the brand of orzo.
Drain and rinse under cold water to cool.
Mix the yogurt with the relish, chopped herbs, water and a pinch of salt.
Bring a small pot of water to the boil.
Blanch the beans for 1-2 minutes. Drain and rinse under cold water to cool.
Heat a pan over medium high heat. Roast the almonds 3-4 minutes until browned. Remove from the pan.
Mix the orzo with the beans, cucumber, tomato, a drizzle of oil, salt and pepper.
Serve in a bowl and garnish with the halloumi slices, yogurt and almonds.