🥗 Caesar Salad Bowl with Breaded Fish Sticks

Name: Caesar Salad Bowl with Breaded Fish Sticks
Total time: 30 min
Yield: 4 servings
Ingredients: 2 romaine lettuce hearts; 150 g cherry tomatoes; 3 garlic cloves; 1 sprig rosemary; 3 slices whole grain sourdough bread (50 g each); 50 g parmesan (45% fat in dry matter); 4 tbsp rapeseed oil; 1 tsp lemon juice; 1 tsp hot mustard; 3 tbsp olive oil; 1 tsp honey; 2 tbsp yogurt (3.5% fat); salt; pepper; 450 g FRoSTA (fish sticks)

517 kcal · 30 min · 4 servings

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Ingredients

2 romaine lettuce hearts
150 g cherry tomatoes
3 garlic cloves
1 sprig rosemary
3 slices whole grain sourdough bread (50 g each)
50 g parmesan (45% fat in dry matter)
4 tbsp rapeseed oil
1 tsp lemon juice
1 tsp hot mustard
3 tbsp olive oil
1 tsp honey
2 tbsp yogurt (3.5% fat)
salt
pepper
450 g FRoSTA (fish sticks)

Instructions

1. Wash the lettuce thoroughly.
2. Spin the lettuce dry.
3. Cut the lettuce into thin strips.
4. Wash the tomatoes.
5. Cut the tomatoes in half.
6. Peel two garlic cloves.
7. Chop the two garlic cloves finely.
8. Press the remaining garlic clove with the flat side of a knife.
9. Wash the rosemary sprig.
10. Shake the rosemary dry.
11. Cut the whole grain sourdough bread into small cubes.
12. Grate the Parmesan finely.
13. Heat two tablespoons of rapeseed oil in a pan.
14. Add the pressed garlic to the pan.
15. Add the rosemary to the pan.
16. Add the bread cubes to the pan.
17. Fry the bread cubes on all sides over medium heat for about seven minutes until crispy.
18. Remove the bread cubes from the pan.
19. Add the chopped garlic to a tall container.
20. Add lemon juice to the container.
21. Add mustard to the container.
22. Add olive oil to the container.
23. Add honey to the container.
24. Add yogurt to the container.
25. Add the grated Parmesan to the container.
26. Add about 50 milliliters of water to the container.
27. Puree the mixture with a hand blender.
28. Puree the mixture until the dressing is white and creamy.
29. Season the dressing with salt.
30. Season the dressing with pepper.
31. Heat the remaining rapeseed oil in a pan.
32. Fry the FRoSTA fish sticks in it on both sides for about eight minutes until crispy.
33. Cut the fish sticks diagonally in half.
34. Distribute the lettuce onto plates or bowls.
35. Place the tomatoes on the lettuce.
36. Place the crispy bread cubes on the lettuce.
37. Place the fish sticks on the lettuce.
38. Drizzle everything with the dressing.

Nutrition per serving

kcal: 517
Protein: 23 g · Fett/Fat: 32 g · Carbs: 34 g