UEcxbGRHRWdibUZ0WlQwaVoyOXZaMnhsTFhOcGRHVXRkbVZ5YVdacFkyRjBhVzl1SWlCamIyNTBaVzUwUFNKbFlqWnlWblZoUzFGT00xZzNaemhPV21kNmFrSTRiMEYwTlU1dVMwZE1ZbXM0UVdsUlVWQndiWEZaSWlBdlBnPT0= Grillet Soya Chorizo på spyd | Hälsans Kök 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 Skip to main content

Grillet Soya Chorizo på spyd

  • 4

  • 20 - 25 Min

  • 100 kcal

Inneheld: Gluten

Ingredienser

  • 1 pakke Hälsans Kök Soya Chorizo
  • 0.5 ananas
  • 4 dl ris
  • koriander
  • 3 dl naturell yoghurt
  • 0.5 dl olivenolje
  • 0.5 sitronsaft
  1. Tin pølsene i romtemperatur i ca. 15 minutter.
  2. Kok risen i henhold til anvisningene på pakken.
  3. Gjør klar dressingen: Bland sammen yoghurten, olivenoljen og sitronsaften, og sett den kaldt.
  4. Rens ananasen og del pølsene og ananasen i like store biter. Tre ananas og pølse på spyd og legg på grillen.
  5. Server spydene med ris og yoghurtdressing, og strø over grovhakket koriander.