Courgette Burgers with Fresh Dip

This is yesterday's meal, just as delicious and 1 euro cheaper. What a vegetable feast! I make these courgette burgers with almond flour and plenty of fresh herbs. We bake them in the oven to achieve a lovely colour. The pearl barley has a crunchy bite and combines beautifully with roasted beetroot, feta, and toasted sunflower seeds for a fantastic flavour combination. I serve it with a refreshing yoghurt dip. Individually packaged in sustainable disposable packaging.

Courgette, green beans, beetroot, spring onion, lemon, fresh dill, mint, parsley, capers, almond flour, sunflower seeds, sheep and goat milk feta, pasteurised free-range egg, pearl barley, Dijon mustard, ginger syrup, coarse mustard, extra virgin olive oil, homemade yoghurt dip (Greek yoghurt, lemon juice, fresh mint, sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt.

Allergens: ei, gluten, koemelk, lactose, mosterd, noten, sulfiet.

Microwave

Remove courgette burgers from packaging and heat on the baking paper for 2 minutes. Serve with the pearl barley salad and the yoghurt dip (both cold).

Oven — 200°C, 10-20 minMarleen's choice

Remove courgette burger from packaging and heat on the baking paper for 10-20 minutes. Serve with the pearl barley salad and the yoghurt dip (both cold).

Energy147,69 kcal

Protein5,84 g

Fat8,25 g

of which saturated2,56 g

Carbohydrates10,55 g

Dietary fibre3,19 g

Salt0,52 g

Average weight: 540 g