Kids’ summer bowl

Kids’ summer bowl

40 Min. Active
40 Min. Total
418 kcal per person
vegetarian, healthy and balanced
Nutritional value / person: Fat: 19 g, Carbohydrate: 43 g, Protein: 16 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Colander
  • Frying pan
  • Lemon squeezer
  • Pan
  • Paring knife
  • Spatula
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales
  • Mixing beaker

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

1 ½ bunches basil
1 lemon
3 tbsp olive oil
2 tbsp water
½ tsp salt
a little pepper

Vegetables

350 g different coloured cherry tomatoes
250 g mini cucumbers
2 courgettes
olive oil, for frying
½ tsp salt

Bowls

200 g fregola sarda (e.g. Fine Food)
salted water, boiling
150 g mini mozzarella balls

How it's done

The kids can help at the marked areas .

Dressing

1 ½ bunches basil
1 lemon
3 tbsp olive oil
2 tbsp water
½ tsp salt
a little pepper

Tear the basil, squeeze the juice from the lemon. Place the basil, lemon juice, oil, salt and pepper in a blender, puree until smooth. Set aside the dressing.

Vegetables

350 g different coloured cherry tomatoes
250 g mini cucumbers
2 courgettes
olive oil, for frying
½ tsp salt

Quarter the tomatoes, cut the cucumber into slices. Halve the courgette lengthwise, cut into slices. Heat the oil in a frying pan. Add the courgette, season with salt, fry for approx. 10 mins., turning occasionally.

Bowls

200 g fregola sarda (e.g. Fine Food)
salted water, boiling
150 g mini mozzarella balls

Cook the fregola sarda in boiling salted water until al dente, drain. Serve the fregola sarda, vegetables and mozzarella in bowls, drizzle with the dressing.

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