Cucumbers with Caramelised Almonds
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 218 kcal | (10 %) | ||
| Protein | 4.4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 12 g | (8 %) |
Ingredients
- Ingredients
- 1
- 50 grams
Purslane (or sprouts)
- 150 grams
Yogurt (0.1% fat) (Preferably Greek yogurt)
-
Lemon juice (As needed)
- 1
- 30 grams
- 30 grams
- 50 grams
- 4 tablespoons
Preparation steps
Peel cucumber and cut in half lengthwise. Scrape out cucumber seeds with a spoon and cut cucumber into 2 cm (approximately 1 inch) thick slices. Lightly salt cucumber. Place cucumber in a steamer or a colander over boiling water, cover and let steam for 6-8 minutes. Let cool down.
Gently rinse purslane and drain.
Stir yogurt in a bowl until smooth and season with salt, pepper and lemon juice. Peel and squeeze through a press into the bowl and mix.
Caramelize sugar in a saucepan until golden yellow. Add butter, stir, add almonds and caramelize until light brown. Place almonds on parchment paper put so that they do not stick together. Deglaze the pan with port wine. Arrange cucumber with purslane and almonds on plates, drizzle with yogurt and serve garnished with caramel syrup.
