For the recipe in English, click here.
Ako tražite hranjiv, bogat i zasitan obrok koji vaše dijete može jesti jednako rado kao i vi, ova salata od leće, piletine i povrća je odličan izbor. Spoj crne leće, pečene cikle, aromatične piletine i nježnog matovilca čini je savršenim toplim obrokom tijekom cijele godine.
Namakanje leće
Iako se crna leća ne mora nužno namakati, za djecu je dobro napraviti kratko namakanje u vodi s jednom žlicom octa 2 do 4 sata. Time postaje lakše probavljiva i nježnija za osjetljiva mala crijeva. Ova topla salata od leće donosi stabilnu energiju, obilje proteina i vlakana, a uz to je i jednostavna za pripremu.
Sastojci
- 200 g pilećih prsa
- 200 g beluga crne leće (može i smeđa ili zelena)
- 100 do 150 g polovica sušenog graška (može slanutak ili bijeli grah)
- 4 srednje cikle
- 100 g matovilca
- 2 češnja češnjaka
- Korica limuna
- 2 lista svježeg lovora
- 1 grančica svježeg ružmarina
- 4 do 5 žlica maslinovog ulja
- Sol i bijeli papar
Nadjev:
- Sok polovice limuna
- 1 žlica sirupa od datulja (može javorov sirup ili med)
- 1 žlica maslinovog ulja
- Prstohvat himalajske soli
Priprema
- Ciklu operite s korom, osušite, pokapajte maslinovim uljem i posolite. Svaku ciklu omotajte posebno u aluminijsku foliju tako da budu potpuno zatvorene.
- Pileća prsa pokapajte maslinovim uljem, dodajte dva prstohvata soli, cijele češnje češnjaka u kori i grančicu ružmarina. Zamotajte sve u papir za pečenje kao malu vrećicu.
- Ciklu i piletinu stavite u pećnicu 60 do 75 minuta na 200°C.
- Dok se peku, stavite grašak u lonac, dodajte četiri puta više vode i prstohvat soli, pa kuhajte 60 do 90 minuta (ovisno o uputama na pakiranju).
- U drugom loncu stavite leću s četiri puta više vode, dodajte lovor, prstohvat soli i kuhajte oko 20 minuta.
- Sastojke za nadjev stavite u posudu s poklopcem i dobro protresite da se sve sjedini.
- Pečenu ciklu ogulite (kora se lako skida prstima) i narežite na manje komade. Piletinu narežite na tanke trakice.
- Sve sastojke sjedinite: leću, grašak, ciklu, piletinu i matovilac. Dodajte 2 do 3 žlice maslinovog ulja, dva prstohvata himalajske soli, nadjev, malo korice limuna i bijeli papar. Lagano promiješajte i poslužite.
Ako vam se sviđa recept, ostavite like i komentar.
Warm Lentil, Chicken and Vegetable Salad for Children and Parents
If you’re looking for a nutritious, filling and satisfying meal that your child can enjoy just as much as you do, this warm lentil, chicken and vegetable salad is a perfect choice. The combination of black lentils, roasted beetroot, aromatic chicken and tender lamb’s lettuce makes it an ideal comforting meal all year round.
Soaking the lentils
Although black lentils do not necessarily need soaking, a short soak in water with one tablespoon of vinegar for 2 to 4 hours is helpful for children. It makes the lentils easier to digest and gentler on sensitive little tummies. This warm lentil salad provides steady energy, plenty of protein and fiber, and is simple to prepare.
Ingredients
200 g chicken breast
200 g beluga black lentils (brown or green also work)
100 to 150 g dried split peas (chickpeas or white beans also work)
4 medium beets
100 g lamb’s lettuce
2 cloves garlic
Lemon zest
2 fresh bay leaves
1 sprig fresh rosemary
4 to 5 tablespoons olive oil
Salt and white pepper
Dressing:
Juice of half a lemon
1 tablespoon date syrup (maple syrup or honey can be used)
1 tablespoon olive oil
Pinch of Himalayan salt
Preparation
Wash the beets with the skin on, dry them, drizzle with a little olive oil and sprinkle with salt. Wrap each beet separately in aluminum foil so they are fully sealed.
Drizzle the chicken breasts with olive oil, add two pinches of salt, whole garlic cloves in their skins and a sprig of rosemary. Wrap in baking paper to form a small pouch.
Place both the beets and chicken in the oven for 60 to 75 minutes at 200°C.
While they bake, add the split peas to a pot with four times the amount of water and a pinch of salt. Cook for 60 to 90 minutes depending on the instructions on the package.
In another pot, add the lentils with four times the amount of water, bay leaves and a pinch of salt. Cook for about 20 minutes.
Place all dressing ingredients in a jar with a lid and shake well to combine.
Once baked, peel the beets (the skin comes off easily) and cut into smaller pieces. Slice the chicken into thin strips.
Combine all ingredients: lentils, peas, beetroot, chicken and lamb’s lettuce. Add 2 to 3 tablespoons olive oil, two pinches of Himalayan salt, the dressing, a little lemon zest and white pepper. Gently mix and serve warm.
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