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Entrecôte with chickpeas
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 587
  • Fat about 38g
  • Carbohydrates about 9g
  • Protein about 51g
This is needed
This is needed for 4 people
Lemon oil
  • 0.5 tsp salt
  • 1 lemon *-*
  • 2 pinches cinnamon
  • 0.25 tsp paprika
  • 0.5 dl olive oil
Crispy chickpeas
  • 0.25 tsp salt
  • 1 tin chickpeas (approx. 120 g, rinsed, drained
  • 230 g artichoke hearts in oil, drained, quartered
Hummus
  • 0.25 tsp salt
  • 1 tin chickpeas (approx. 120 g, rinsed, drained
  • 50 g artichoke hearts in oil, drained
Entrecôtes
  • 1 tbsp olive oil
  • 4 pieces beef entrecôtes (approx. 210 g)
  • 0.75 tsp salt
  • a little pepper
  • oil, for frying
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And that's how it's done
And that's how it's done
Lemon oil
Mix the lemon juice, oil, paprika, cinnamon and salt.
Crispy chickpeas
Mix the artichoke hearts, chickpeas, 3 tbsp of lemon oil and salt, spread on a baking tray lined with baking paper.
To bake
Approx. 40 mins. in the centre of an oven preheated to 200°C.
Hummus
Puree the chickpeas, artichoke hearts and ¾ of the lemon oil, season with salt.
Entrecôtes
Heat the oil in a frying pan, season the meat, fry for approx. 2 mins. on each side, leave to rest for approx. 5 mins. Serve the meat with the chickpeas and hummus. Drizzle with the remainder of the lemon oil.