Cucumbers with Caramelised Almonds

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Cucumbers with Caramelised Almonds
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 48 min.
Ready in
Calories:
218
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories218 kcal(10 %)
Protein4.4 g(4 %)
Fat17 g(15 %)
Carbohydrates12 g(8 %)

Ingredients

for
4
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
whole almonds (blanched)
4 tablespoons

Preparation steps

1.

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.

2.

Gently rinse purslane and drain.

3.

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.

4.

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.