200°C · 15-25 minAllergens
Lactose
Selderij
Ei
Sulfiet
MosterdLuxury Salad with Savoury Crêpe
This savoury crêpe made from buckwheat flour and fresh spinach is topped with a mousse of feta and cream cheese, along with grilled celery, courgette, and red pepper. The carrot labneh (made from strained yoghurt) serves as a refreshing counterpoint to the crêpe. I serve it alongside a hearty salad filled with quinoa, braised vegetables, and fresh herbs, dressed with a zesty mustard and ginger dressing.
Luxury Salad with Savoury Crêpe
Yellow and orange carrot, fennel, celery, courgette, red and yellow pepper, spinach, parsnip, spring onion, garlic, lemon, fresh curly parsley and mint, kalamata olives, ras el hanout (contains among others turmeric, coriander seed, paprika, liquorice, ginger, cinnamon, lavender, sage, thyme, saffron), pumpkin seeds, sunflower seeds, sheep and goat milk feta, pasteurised free-range egg, Greek yoghurt, milk, cream cheese, red and white quinoa, buckwheat flour, homemade mustard and ginger dressing (ginger syrup, coarse mustard, white wine vinegar, extra virgin olive oil, sunflower oil, tabasco, curry, pasteurised free-range egg, vegetable stock, pepper, salt), pepper and salt, sunflower oil.
Allergens: ei, koemelk, lactose, mosterd, selderij, sulfiet.
Microwave
Remove the savoury crêpe with baking paper from the tray and heat uncovered for 2-3 minutes (1 person) to 4-6 minutes (2 or more persons). Serve with the labneh and luxury salad (cold).
Oven — 200°C, 15-25 minMarleen's choice
Remove the savoury crêpe with baking paper from the tray and heat uncovered for 15 minutes (1 person) to 20-25 minutes (2 or more persons). Serve with the labneh and luxury salad (cold). Disposable containers cannot go in the oven; transfer to an oven dish.