FOR 4 PEOPLE
- 50 grams of pine nuts
- 500 g Swiss chard
- 1 bunch of spring onions
- 1 red pepper
- 50 g green pitted olives
- 10 dried tomatoes
- salt
- 50 g Couscous
- 250 ml hot vegetable stock
- 6 tbsp olive oil
- paprika powder
- 1 tbsp fresh mint, chopped
- 2 teaspoons medium hot mustard
- juice of 1 lemon
- Pfeffer
- 6 carrots
- 2 sticks of leeks
- 2 TL Currypulver
- 200 ml Soy Cooking
- juice of 1/2 lime
Roast 1 pine nuts in a pan. Cut off the stalks of the chard down to the base of the leaf. Cut the scallions into rings. Dice peppers. chop olives Pour some hot water over the sun-dried tomatoes, leave to stand for 10 minutes, cut into fine strips. Blanch the chard in salted water for about 4 minutes. Rinse with cold water, pat dry.
Pour broth over 2 couscous and let it swell. Heat 3 tablespoons of oil. Steam 2 teaspoons of paprika powder, spring onions and paprika for approx. 5 minutes. Mix thoroughly with tomatoes, olives, pine nuts, mint, couscous, mustard and juice. Spice up. spread chard. Put filling on top. Fold in the leaves and bake in the oven at 160 degrees for about 10 minutes.
Peel 3 carrots, halve and cut lengthwise into strips. Wash the leek, cut into rings. Heat the remaining oil. Fry the carrots and leeks vigorously. Add 1/2 tsp paprika, curry powder, soy cream and lime juice. Steam for another 5 minutes. Put the vegetables on the plates. Serve with chard parcels.
Per person 410 kcal fat: 25 g
Preparation time approx. 50 minutes
