Informations supplémentaires
20 min.
|
499 kcal
|
easy
|
|
Printable version
1. Setup
Cut the ciabatta bread into cubes. Slice the tomatoes and peaches into wedges. Thinly slice the basil and shallot.
2. Cook the croutons
Heat a generous drizzle of oil in a pan over medium-high heat. Cook the bread cubes for 4-5 minutes until colored. Add salt and pepper. Remove from the pan.
3. Cook the corn
Cut the corn in half. Place in a saucepan with enough water to cover. Bring to a boil and cook for 6-7 minutes. Drain. Remove the kernels from the cob.
4. Whisk the goat cheese
Put the goat cheese and the cream in a bowl. Whisk until the mixture is thick and smooth.
5. Plate your dish
Mix the tomatoes with the peaches, corn, arugula, shallot (to taste, omit for kids), basil, a drizzle of oil, 1 tbsp of cider or wine vinegar, salt and pepper. Spread the goat cheese on the plates and top with the salad, hemp seeds and the croutons. Bon appétit!
1unitGoat Cheese
60mlCream 18%
2unitTomato(es)
2unitPeach(es)
60gArugula
1unitCiabatta Bread
0.5unitShallot
0.5unitBasil
10gHemp Seeds
1unitCorn Cob(s)
What you need
bowls, whisk, pan
499 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
46g
15%
fat
27g
42%
cholesterol
45mg
15%
fiber
5g
20%
protein
20g
saturated
14g
70%
sodium
597mg
25%
sugar
19g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg