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Spring salad with pistachio brittle
20 m active | 20 m total
Nutrition facts per serving:
  • Energy in kcal about 327
  • Fat about 22g
  • Carbohydrates about 22g
  • Protein about 9g
This is needed
This is needed for 4 people
Pistachio brittle
  • 30 g unsalted, shelled pistachios
  • 0.5 tsp sea salt
  • 1 tsp allspice
  • 2 tbsp water
  • 5 tbsp sugar
  • a little lemon juice
Dressing
  • 1 organic lemon use a little zest and all of the juice (approx. 3 tbsp)
  • 2 tbsp Hemp oil
  • 1 cm ginger finely grated
  • 1 tbsp olive oil
  • 0.75 tsp salt
  • a little pepper
Salad
  • 1 tbsp olive oil
  • 100 g thin green asparagus
  • 1 courgettes, thinly sliced lengthwise
  • 100 g baby lettuce
  • 150 g soft goats' cheese (Chavroux)
  • 1 bunch chervil, torn into pieces
  • 158 g edamame (unpeeled), peeled
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And that's how it's done
And that's how it's done
Pistachio brittle
Mix the pistachios with the salt and allspice. Bring the sugar, water and lemon juice to the boil in a wide-bottomed pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, add the pistachios, mix, immediately transfer to a baking tray lined with baking paper. Leave the brittle to cool, break into large slivers.
Dressing
Mix all the ingredients up to and including the ginger, season.
Salad
Heat the oil in a pan, fry the asparagus for approx. 2 mins. Mix the edamame beans, baby salad leaves and courgette in a bowl, add the asparagus, goats' cheese, chervil and dressing, mix. Serve with the brittle.