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🥗 Roasted Kritharaki Salad with Gorgonzola

656 kcal · 30 min · 4 servings

Ingredients

• 400 g green beans
• 1 small radicchio (à 150 g)
• 3 garlic cloves
• 2 anchovies
• 2 sprigs rosemary
• 4 tbsp olive oil
• 1 tbsp balsamic vinegar
• salt
• pepper
• 300 g kritharaki pasta (pasta rice)
• 100 g gorgonzola (55 % fat in dry matter)
• 2 tbsp walnut kernels (à 15 g)

Instructions

1. 1. Rinse the beans under cold water and remove any remaining debris.
2. 2. Tear the radicchio into small pieces and then wash it.
3. 3. Shake the vegetables dry so that no water remains on them.
4. 4. Peel the garlic clove and cut it into small cubes.
5. 5. Finely chop the anchovies.
6. 6. Wash the rosemary and shake it dry.
7. 7. Finely chop the rosemary needles.
8. 8. Place all prepared ingredients on a baking sheet.
9. 9. Drizzle olive oil and balsamic vinegar over them.
10. 10. Season the mixture with a little salt and pepper.
11. 11. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan-forced or gas mark 3).
12. 12. Place the baking sheet in the oven and bake the ingredients for 15 to 20 minutes.
13. 13. Bring plenty of water to a boil in a large pot and add salt.
14. 14. Cook the kritharaki pasta according to the package instructions for about 12 minutes until al dente.
15. 15. Drain the pasta in a colander and let it drip dry.
16. 16. Meanwhile, break the Gorgonzola into coarse pieces.
17. 17. Coarsely chop the nuts.
18. 18. Mix the drained pasta with the roasted vegetables.
19. 19. Sprinkle the Gorgonzola pieces and chopped nuts over the salad.

Nutrition per serving

• kcal: 656
• Protein: 24 g · Fett/Fat: 63 g · Carbs: 60 g