Preparation: 30 min.
Roasted tomatoes with parmesan, almond flakes and arugula
From Echt Eten
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Ingredients for
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6 Tomatoes, medium size
12 Tomatoes, medium size
18 Tomatoes, medium
24 Tomatoes, medium
30 Tomatoes, medium
36 Tomatoes, medium
42 Tomatoes, medium
48 Tomatoes, medium
54 Tomatoes, medium
60 Tomatoes, medium
50 g Parmesan
100 g Parmesan
150 g Parmesan
200 g Parmesan
250 g Parmesan
300 g Parmesan
350 g Parmesan
400 g Parmesan
450 g Parmesan
500 g Parmesan
25 g Flaked almonds
50 g Almond flakes
75 g Flaked almonds
100 g Flaked almonds
125 g Flaked almonds
150 g Flaked almonds
175 g Flaked almonds
200 g Flaked almonds
225 g Flaked almonds
250 g Almond flakes
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Thyme, dried
Arugula
Arugula
Arugula
Arugula
Arugula
Arugula
Arugula
Arugula
Arugula
Arugula
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About this recipe
The cooked tomatoes with the crispy layer of melted parmesan make this salad so flavorful!
You can read the full recipe on page 32 from Echt Eten
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