Recept: Salade met courgetti, fetakaas en geroosterde kikkererwten

Een heerlijk recept van FreshdelishLifestyle, geschreven voor

Salade met courgetti, fetakaas en geroosterde kikkererwten

1 courgette
60 gram kikkererwten
75 gram gemixte sla
50 gram fetakaas (eventueel parmezaansekaas)
25 gram sprouts
15 gram mosterd dille saus
1 theelepel zeezout

Begin met de couregette te spiralisen. Rooster in een koekenpan de kikkererwten voor 10 minuten goudbruin, zorg dat ze regelmatig worden gedraaid. Mix de sla met de sprouts en courgetti. Snijd vervolgens de fetakaas fijn en sprenkel deze over de salade. Als de kikkererwten klaar zijn voeg deze toe en eindig met de dressing.
Voeg eventueel nog wat zeezout toe om de salade op smaak te brengen.

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Recipe: stuffed bell pepper from

Stuffed bell peppers with mushroom duxelles and celeriac frites

This recipe was basically me having to eat all my left-overs stuffed in a bell pepper. However I took on the challenge to make it into something else then just another stir-fry. It might not be the most delicate dish to eat but it most certainly tasted so amazing I did not have regrets when it almost disappeared into my nose instead of my mouth.

Start by pre-heating the oven to 200 degree. This dish is not very complicated to make but it will take quite some time in the oven to grill the bell pepper. Secondly prepare the stuffing while the oven is getting hot. Cut the mushroom, samphire, onion, cherry tomatoes and oregano really fine. Sauté them in a pan for 8 minutes.

Meanwhile slice the celeriac julienne so they are shaped like frites. Cut them however small or thick you like. I prefer my frites medium, this way the exterior will be crisp but they won’ t burn that easily. Coat the frites with a mix of taco seasoning and sea salt. Once the duxelle is done take the pan off the heat and let it cool for a bit.

Cut the head of the bell pepper and scoop out all of the seeds. Now it is really to fill. Finish the stuffing by mixing in the smoked paprika powder and the cottage cheese. Spoon the stuffing into the bell pepper and carefully place in a baking tray. Sprinkle the frites on a piece of baking paper and place both dishes in the oven. Grill everything for 25 minutes or before you notice the skin of the bell pepper starts to wrinkle.

Take everything out of the oven and serve as a little nest. I like to present it a bit quirky because you can’ t eat this dish in a charming way anyhow. Cut the bell pepper open and enjoy with your hands. Maybe wear a bib.

Ingredients: 1 large bell pepper, 150 grams of celeriac, 100 grams of button mushrooms, 100 grams of cottage cheese, 60 grams of onion, 50 grams of samphire, 50 grams of tomatoes, 1 tablespoon of fresh oregano, 1 tablespoon of home-made taco seasoning, 1 teaspoon of paprika power, 1 teaspoon of sea salt. Maatje schrijft wekelijks een heerlijk recept voor ons als gastblogger! Neem vooral eens een kijkje op haar Instagram: @freshdelishlifestyle