1 Łyżka stołowa Black sesame seeds
1 Łyżka stołowa Date syrup
4 Sztuka Eggs (medium)
1 Palec Garlic
800 G Green asparagus
480 G Haricot beans (drained weight)
1 Sztuka Lemon
50 ml Olive oil
2 Łyżka stołowa Olive oil
12 Sztuka Radishes
2 Szczypta Sea salt
1 Łyżka stołowa White balsamic vinegar
Tip the beans into a colander and allow them to strain. Peel the garlic and place it in the food chopper with the beans and olive oil. Wash the lemon in hot water, dry it, finely zest it and squeeze out the juice. Add the zest and juice to the beans. Blend to form a creamy dip. Season with salt and pepper, add the date syrup if desired and keep warm.
Składniki
480 G Haricot beans (drained weight), 1 Palec Garlic, 50 ml Olive oil, 1 Sztuka Lemon, 1 Szczypta Sea salt, 1 Łyżka stołowa Date syrup
Medium-boil the eggs in a small pan for 6 minutes.
Składniki
4 Sztuka Eggs (medium)
Wash and trim the asparagus and radishes. Peel the lower third of the asparagus stalks and quarter the radishes. Heat the olive oil in a large frying pan and fry the asparagus and radishes for 5–8 minutes until golden brown. Deglaze with vinegar and season with salt.
Składniki
800 G Green asparagus, 12 Sztuka Radishes, 2 Łyżka stołowa Olive oil, 1 Łyżka stołowa White balsamic vinegar, 1 Szczypta Sea salt
Spread the bean purée onto a large plate. Peel the eggs, cut them in half and arrange them next to the purée with the vegetables. Garnish with sesame seeds and serve immediately.
Składniki
1 Łyżka stołowa Black sesame seeds
659
38.13 G
28.85 G
59.95 G
