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Roasted leek salad, trio of rice, and sesame oil and soy vinaigrette

Roasted leeks and crispy trio of rice, dressed with a sesame oil vinaigrette, soy sauce, and ginger. A warm salad with Asian inspiration.

Vegetarian Vegan Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Energy: 409 kcal / serving

Instructions

  • 1.   Rinse the leeks, remove any outer leaves if necessary, and cut them on the bias. Place the leek pieces in a bowl and add a tablespoon of grapeseed oil, soy sauce, maple syrup, and sesame seeds. Mix well.
  • 2.   Place a sheet of parchment paper on the rack and pour the mixture on top. Select the ROAST mode at 180°C and start cooking for 20 minutes. Mix regularly.
  • 3.   Pour the rice mixture into a bowl, add coriander seeds and a teaspoon of grapeseed oil. Mix well.
  • 4.   Place a sheet of parchment paper on the rack of the other compartment, slightly raising it on the edges, and pour the rice mixture. Select the AIR FRY mode and start cooking for 13 minutes, mixing regularly.
  • 5.   Prepare the vinaigrette: emulsify sesame oil with soy sauce and rice vinegar. Add grated ginger and coriander. Pour into a bowl, add the rice and leek pieces.

Ingredients for servings

  • 3 medium leek
  • 1 tablespoon of grape seed oil
  • 1 tablespoon of soy sauce
  • 1 teaspoon of maple syrup
  • 1 tablespoon of sesame seed
  • 220 g of cooked rice
  • 1 tablespoon of coriander seed
  • 2 tablespoon of sesame oil
  • 2 tablespoon of soy sauce
  • 1 tablespoon of rice vinegar
  • 1 pinch of grated fresh ginger
  • 3 tablespoon of fresh coriander

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    409 kcal
    20 %
  • Fat
    17,17 g
    25 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    50,51 g
    19 %
  • of which sugar
    ?
    ?
  • Protein
    9,41 g
    19 %
  • Fibers
    ?
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.