Salade de Langoustines au Curry

Ingredients

  • 400g de langoustines non décortiquées, crues
  • 150g d'un mix de salade (ex. : feuilles de betteraves rouges, roquette, moutarde, laitue)
  • 50g de germes de radis
  • 2 grosses patates douces (+/- 400g)
  • 2 grosses pommes
  • 1 oignon rouge
  • 1/2 citron
  • Quelques brins de persil et de menthe
  • 1 cuillère à soupe d'huile d'olive au citron ou d'huile d'olive extra vierge
  • 125g d'alternative végétale au yaourt Alpro Nature Sans Sucres
  • 1 cuillère à soupe de vinaigre de cidre de pomme ou de jus de citron
  • 1 cuillère à café de moutarde douce
  • 1 cuillère à café de curry en poudre
  • 1 cuillères à soupe d'huile d'olive extra vierge
  • Sel et poivre fraîchement moulu

Preparation

  1. Première étape : la sauce curry. Pour ce faire, rien de plus simple : on mélange notre alternative végétale au yaourt Alpro Nature Sans Sucres avec le vinaigre de cidre, la moutarde et l'huile d'olive. Puis, on assaisonne avec le curry et on ajoute éventuellement du sel et du poivre si nécessaire. À toi de jouer !
  2. Ensuite, préchauffe le four à 200 °C. Pendant que celui-ci chauffe, épluche les patates douces et coupe-les en gros morceaux. Dispose-les sur une plaque de cuisson, arrose-les d'huile d'olive, de sel, de poivre et fais-les cuire mets-les au four jusqu’à ce qu’elles soient cuites mais encore un peu fermes (pendant environ 20-25 minutes).
  3. Assaissone les langoustines décortiquées avec du sel et du poivre et mets-les au four avec les patates douces. Coupe les pommes en dés et arrose-les de jus de citron.
  4. Dans un grand saladier, mélange la salade, les germes de radis, les pommes et les herbes aromatiques et ajoutes-y les langoustines grillées et les patates douces. Et la touche finale : agrémente le tout de ta délicieuse sauce curry !
00D8E20B-CBF0-4F46-AEF1671B80F6BA25<br>alpro-nl-fr-de-2025-soya-500g-plain-nosugars-pbay<br>80004649

Vous aimerez aussi

59A4B9E4-687A-44C1-A7E39F5349381FC3<br>A_NA_NA_Master_Recipe_Image_veggiebeanburger___GreekStyle_NA_Soy_NA_Pot_400g_HR_horizontal.tif<br>Veggie black bean burger Hunky burgers with a zesty Alpro Plain Soya alternative to Greek Style yogurt dressing "4 multi-grain buns 1 red onion 2 tomatoes 1 avocado, peeled and sliced 50g of lettuce 1 lime, juice of Coriander leaves, chopped 3-4 tbsp Alpro Plain Soya alternative to Greek Style yogurt 400g canned black beans 60g breadcrumbs (or oatmeal or panko) 1 garlic clove, crushed 1 tbsp vegetable or olive oil 1 tsp paprika powder 3 tbsp of olive oil ground black pepper & salt" "1. Drain the beans and mix with the breadcrumbs, the crushed garlic and 1 tbsp olive oil. Season with paprika, pepper and salt. Squidge it all together well, then divide into four and mould into ‘patty’ shapes. 3. Cook in a skillet in the vegetable or olive oil for 6-8 minutes each side, or until golden brown. Let them cool a little before serving. 4. Now for the dressing. Mix together the avocado, Alpro Plain Soya alternative to Greek Style yogurt, fresh coriander and lime juice, and blend until smooth. Season with black pepper & salt. 5. Slice the onion and tomato. Cut the buns in two and stack up your veggie burger with layers of lettuce, the bean patty, tomato, onion and the zesty lime and avocado dressing. 100% plant-based, 100% satisfying!"

Burger Veggie aux Haricots Noirs
B51CF799-624E-4F04-8D9F6239A15CBA6C<br>A_NA_NA_Master_IG_Image_vegetablestewpackshot___GreekStyle_NA_Soy_NA_Pot_400g_HR_1x1.tif<br>Vegetable Stew Warm up with this wholesome, hearty stew made with Alpro Plain Soya alternative to Greek Style yogurt "220g Alpro Plain Soya alternative to Greek Style yogurt 600ml water 900g vegetables: potato, pumpkin and sweet potato 200g spinach 2 onions 2 garlic cloves 4cm ginger, grated ½ red chilli pepper (optional) 500ml tomato passata 1 ½ tbsp garam masala or ras el hanout 1 tbsp curry powder 1 tsp turmeric 1 lime, juice Fresh coriander 2 tbsp olive oil or coconut oil Salt & pepper" "1. First peel the veggies and cut into equal sized chunks. Finely chop the onion and chilli; grate the ginger and crush the garlic. 2. Next, heat the oil and fry onion, garlic, ginger and chilli until the onions are translucent. Add the spices and cook for 1-2 minutes, stir-frying to release all the wonderful aromas. Add all the veggies (except the spinach), tomato passata, water and coriander. 3. Let it simmer for 20-30 minutes on a low heat, stirring frequently until the potatoes are soft. Now add the spinach and Alpro Plain Soya alternative to Greek Style yogurt and simmer for a further 2 minutes just to wilt the spinach. 4. Season with salt and a little lime juice. Serve steaming hot, sprinkled with a few extra fresh coriander leaves if you like. A super-sustaining, one pot meal in a bowl!"

Dahl de lentilles
3C591269-63AC-479C-B7D114872AA634BC<br>A_NA_NA_Master_Recipe_Image_pastaspinachmushroom___GreekStyle_NA_Soy_NA_Pot_400g_HR_horizontal.tif<br>Mushroom & Spinach Tagliatelle Mama mia! Perfect pasta with Alpro Plain Soya alternative to Greek Style yogurt "375g tagliatelle pasta 400ml Alpro Plain Soya alternative to Greek Style yogurt 1 large white onion, finely chopped 2 Portobello mushrooms or Paris mushrooms, sliced 250g of fresh spinach 1 cube vegetable stock 1 tbsp olive oil Ground pepper & salt" "1. Quick, simple, 100% plant-based. In a large pan, add half of the vegetable stock cube to boiling water. Throw in the pasta and cook ‘al dente’, drain but keep the water. 2. Meanwhile fry the onion and mushrooms, season with pepper and salt. 3. Add the Alpro Plain Soya alternative to Greek Style yogurt, 300ml of the boiled water from the pasta and the other half of the vegetable stock cube. Stir until creamy, then add the spinach. That’s sauce sorted! 4. As soon as the spinach has wilted, stir in the cooked pasta and add more pepper and salt to taste. Serve with a little extra spinach if you like. Buon Appetito! "

Tagliatelles champignons & épinards
D2B17B9E-D935-4297-B8DED98B575F2B5C<br>A_NoSugars_NA_Master_Recipe_Image_vegetablelasagna___Drinks_Unsweetened_Soy_NA_TetraUHT_1l_HR_horizontal.tif<br>Mean Green Veggie Lasagne Easy-peasy pasta layers with creamy veg and Alpro Soya Unsweetened Drink "250ml Alpro Soya Cuisine 150ml Alpro Soya Unsweetened Drink 1 shallot 2 courgette 2 leeks 2 cloves of garlic Tarragon 200g spinach 1/2 lime 250g mozzarella, grated 16 fresh lasagne sheets A pinch of nutmeg Sea salt and white pepper" "1. Preheat your oven to 180ºC. Finely dice the shallot, leeks and garlic. Thinly slice the courgette lengthwise. 2. Make the yummy sauce. Fry the shallot, garlic and leek until the shallot is translucent. Add the spinach and cook just until it’s wilted. Add the Alpro Soya Cuisine and Alpro Soya Unsweetened Drink and season with sea salt, pepper, tarragon, nutmeg and lime until it tastes just how you like it. 3. Arrange alternating layers of sauce, lasagne leaves, zucchini slices and half the mozzarella in a baking dish and scatter the rest of the mozzarella over the top. 4. Bake on the middle rack for about 30 minutes until golden brown and bubbling. An easy win dinner that’s sure to be a family favourite! "

Lasagnes végétariennes aux légumes verts
64D6020D-2625-4006-87092E008A8048D3<br>A_NA_NA_Master_Recipe_Image_asparagusganda___PBAY_NA_Soy_NA_Pot_500g_HR_horizontal.tif<br>Green Asparagus with Crispy Ganda Ham and Parmesan A deliciously savoury, seasonal starter for summer with Alpro Simple Plain "24 green asparagus spears 100g rocket 50g Alpro Soya Baking and Roasting 8 slices Ganda ham / Cured ham (prosciutto) 2 slices brown bread 30g Parmesan For the dressing: 4 tbsp Alpro Simple Plain 10g Parmesan, grated 2 tsp mustard 1 lime, juice and zest A few drops of truffle oil Freshly ground black pepper & sea salt" "1. Prepare the toppings. Heat your oven to 200°C. Spread the Ganda/cured ham/prosciutto between two sheets of baking paper and dry them in the oven for 20 minutes until crispy. Grate or process the bread slices to make breadcrumbs, rub together with 1 tbsp Alpro Soya Baking and Frying and bake in the oven until golden brown. 2. Cook the asparagus. Clean and peel the spears and remove the hard, thick ends. Bake them in the remaining Alpro Soya Baking and Roasting until al dente and season with freshly ground pepper. 3. Make the dressing: Mix the Alpro Simple Plain together with 10g grated Parmesan, the mustard, lime juice and zest, pepper and salt. 4. Serve the baked asparagus topped with shavings of Parmesan, the dried Ganda/cured ham/prosciutto and rocket. Drizzle on the dressing and finish with a few luxurious drops of truffle oil, the bread crumble and a twist of sea salt."

Asperges vertes avec jambon de Parme croquant et Parmesan