The salad of grain is all inspired by the kitchen in North Africa and spring products – asparagus, turnip, and citrus. This recipe depends on the roasted asparagus with a thin corn and helicopter spices on the ancient atom. Perhaps you have not heard about the fine corn-it’s a full gluten-free, rich in fiber that you should include in your diet often. You can only cook it and use it as an alternative to rice or quinoa in almost anything. Learn more about feeding and cooking ideas here. The brands of this recipe are Harissa Paste, which is a traditional spice in North Africa full of flavors and colors of warm red pepper – you can find them in specialized food markets and online. This gluten -free vegetable health salad, is filled with beautiful tissues, wonderful colors and vibrant flavors, is an interesting addition to your list, and is considered as a nourishing side dish, as it highlights Potlucks and parties, and as a meal delegate during the week. This asparagus pills service is warm or cold, it is better the next day.
Holded asparagus salad with fine corn and mashrata spices
Total time:
50 minutes
fruit:
6 Classes (1 cup each) 1x
Delivery system:
vegetable
a description
This is the gluten -free toxic salad with thin corn and Harissa spices is full of flavor, nutrition and goodness of whole grain atom, asparagus, wrapping, citrus fruits and Harissa.
Asparagus:
authority:
Harrisa Vigrentei:
directions
- Heat the oven to 375 Fahrenheit. Place asparagus in a thin layer on a baking sheet, spray with a tablespoon of olive oil and lemon juice; Sprinkle with salt (optional) and pepper. Put on the upper shelf and grill until golden brown (about 15-20 minutes). Raise the oven and set aside.
- In a large salad bowl, gently mix cooked corn, wrap, onions, cherry tomatoes, and roasted asparagus.
- In a small plate, whisk with some tablespoon of olive oil, lemon juice, enthusiasm, garlic and Harissa paste. Break in the thin corn and mix well for distribution.
- Makes 6 shares (1 cup each).
Notes
To cook the thin corn, bring the water of the quarter to boil in a medium bowl. Add 1 cup of rinsing corn and cook over medium heat for about 50 minutes, until it becomes soft. Drain the remaining water.
- Preparatory time: 15 minutes
- Cooking time: 45 minutes
- category: authority
- kitchen: North Africa, American
feeding
- Submission size: 1 cup each of them
- Thermal calories: 116
- sugar: 1 g
- Sodium: 27 mg
- fat: 5 grams
- Saturated fat: 1 g
- Carbohydrates: 17 g
- Viber: 2 g
- protein: 3 g
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