Informations supplémentaires
35 min.
|
506 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Peel and cut the beet into small cubes. Drain and rinse the chickpeas. Chop the basil. Cut the bread into cubes. Peel the squash and cut it into small cubes.
2. Cook the vegetables
Mix the chickpeas with the beets, squash, spices, a drizzle of oil, salt and pepper. Place on a baking sheet lined with baking paper. Bake in the oven for 18-21 minutes until tender.
3. Make the vinaigrette
Whisk the Dijon mustard with the maple syrup, basil, 1/3 2P | 1/2 3P cup of oil and 1 2P | 2 3P tbsp of red wine vinegar. Add salt and pepper to taste.
4. Cook the bread
Heat a drizzle of oil in a pan over medium-high heat. Cook the bread for 3-4 minutes, stirring until browned. Add the pumpkin seeds and cook for 1 minute. Turn off the heat.
5. Plate your dish
Toss the vegetables with the bread, pumpkin seeds and dressing. Garnish with the goat cheese.
It's also possible to serve the whole as a salad bar. Bon appétit!
1unitCiabatta Bread
0.5unitButternut Squash
2unitRed Beets
1unitBasil
1unitGoat Cheese
15gPumpkin Seeds
20mlMaple Syrup
15mlDijon Mustard
5gSpice Mix (dried thym,onion powder)
1unitChickpeas
What you need
sheet pan, pan, bowl, whisk, strainer
506 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
60g
20%
fat
19g
29%
cholesterol
23mg
8%
fiber
12g
48%
protein
27g
saturated
9g
45%
sodium
852mg
36%
sugar
16g
trans
0g