Spring salad with pistachio brittle

Total: 20 Min. | Active: 20 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 327 kcal
, Fat: 22 g
, Carbohydrate: 22 g
, Protein: 9 g


4 people


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

Pistachio brittle

30 g unsalted, shelled pistachios
½ tsp sea salt
1 tsp Fine Food Jamaica Piment
5 tbsp sugar
2 tbsp water
a little lemon juice


1 organic lemon use a little zest and all of the juice (approx. 3 tbsp)
2 tbsp hemp oil
1 tbsp olive oil
1 cm ginger finely grated
¾ tsp salt
a little pepper


1 tbsp olive oil
158 g edamame (unpeeled), peeled
100 g thin green asparagus
100 g baby lettuce
1 courgette, thinly sliced lengthwise
150 g soft goats' cheese (Chavroux)
1 bunch chervil, torn into pieces
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How it's done

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Pistachio brittle

Mix the pistachios with the salt and allspice. Bring the sugar, water and lemon juice to the boil in a wide-bottomed pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, add the pistachios, mix, immediately transfer to a baking tray lined with baking paper. Leave the brittle to cool, break into large slivers.


Mix all the ingredients up to and including the ginger, season.


Heat the oil in a pan, fry the asparagus for approx. 2 mins. Mix the edamame beans, baby salad leaves and courgette in a bowl, add the asparagus, goats' cheese, chervil and dressing, mix. Serve with the brittle.

Good to know
Tip: Instead of thin green asparagus, use green asparagus cut into approx. 2 cm pieces.


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