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4 Summer Salads: Spring Roll, Pepperoncini & Crouton Orzo, Asparagus & Breadcrumb, Chicken Slaw with Peanut Sauce
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4 Summer Salads: Spring Roll, Pepperoncini & Crouton Orzo, Asparagus & Breadcrumb, Chicken Slaw with Peanut Sauce

1 hPara 4Nutri-Score B€€
de @sammymontgoms12 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • rice paper wrappersDespensa4 piezas
  • rice vermicelli noodles (cooked and cooled)Cereales100 g
  • carrot (julienned)Frutas y verduras1 pieza
  • cucumber (julienned)Frutas y verduras1 pieza
  • red cabbage (finely shredded)Frutas y verduras150 g
  • mint (leaves picked)Frutas y verduras10 g
  • peanut butterDespensa60 g
  • soy sauceDespensa30 ml
  • lime (juiced)Frutas y verduras1 pieza
  • honeyDespensa15 ml
  • orzoCereales200 g
  • bread (torn into chunks)Panadería100 g
  • pepperoncini (sliced)Despensa80 g
  • olive oilDespensa60 ml
  • lemon (juiced)Frutas y verduras1 pieza
  • parmesan (grated)Lácteos40 g
  • asparagus (trimmed)Frutas y verduras300 g
  • panko breadcrumbsDespensa50 g
  • garlic (minced)Frutas y verduras2 piezas
  • chicken breastCarne400 g
  • green cabbage (finely shredded)Frutas y verduras300 g
  • spring onion (sliced)Frutas y verduras3 piezas
  • coriander (chopped)Frutas y verduras15 g
  • rice vinegarDespensa30 ml
  • sesame oilDespensa15 ml
  • saltEspecias5 g

por ración

Nutrición

529kcal

Carbohidratos
53 g
Proteínas
26 g
Grasas
24 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Bol
  • Varillas
  • Escurridor

paso a paso

Preparación

  1. Make the peanut sauce

    • Whisk the peanut butter, soy sauce, lime juice and honey with a splash of warm water until smooth.
    • Set aside for the chicken slaw and spring roll salad.
    Paso 1

  2. Cook the orzo and croutons

    • Boil the orzo in salted water until al dente, then drain and cool.
    • Tear the bread into chunks and fry in olive oil until golden and crisp.
    Paso 2

  3. Assemble the pepperoncini & crouton orzo salad

    • Toss the cooled orzo with the croutons, sliced pepperoncini, lemon juice, olive oil and grated parmesan.
    • Season with salt and mix well.
    Paso 3

  4. Roast the asparagus

    • Toss the asparagus with olive oil and salt on a tray.
    • Roast at 200 °C until tender and lightly charred.
    Paso 4

  5. Toast the breadcrumbs

    • Fry the panko with the minced garlic in olive oil until golden and fragrant.
    • Season with salt.
    Paso 5

  6. Finish the asparagus & breadcrumb salad

    • Arrange the roasted asparagus on a plate.
    • Spoon over the garlicky breadcrumbs, lemon juice and shaved parmesan.
    Paso 6

  7. Cook the chicken

    • Season the chicken breast with salt and cook in a pan until golden and cooked through.
    • Rest, then slice into strips.
    Paso 7

  8. Make the chicken slaw salad

    • Toss the shredded green cabbage with the spring onion, coriander, rice vinegar and sesame oil.
    • Top with the sliced chicken and drizzle generously with the peanut sauce.
    Paso 8

  9. Roll the spring roll salad

    • Soak a rice paper wrapper in warm water until pliable.
    • Fill with rice noodles, carrot, cucumber, red cabbage and mint, then roll up tightly.
    • Repeat with the remaining wrappers and serve with the peanut sauce for dipping.
    Paso 9
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