Artichoke and sundried tomato burger with carrots sautéed with olives and walnuts
ARTICHOKE AND SUNDRIED TOMATO BURGER WITH CARROTS SAUTÉED WITH OLIVES AND WALNUTS
2
Persons
20
Minutes
easy
Difficulty
main course
Type
Ingredients
1 pack of Kioene Artichoke and Sundried Tomato Burgers
4 carrots
2 tablespoons pitted Taggiasca olives
8 walnut kernels
1 sprig of rosemary
Extra virgin olive oil to taste
Salt and pepper to taste
METHOD
Set the oven to 180° and line a baking tray with baking paper.
Peel the carrots and cut them on the bias into 4-5 mm thick slices.
Heat 4 tablespoons of oil in a non-stick frying pan and add the carrots; season with salt, pepper and the rosemary in tufts and fry over a high heat for 8-10 minutes, stirring often. They should be lightly browned but still crispy.
A few minutes before the end of cooking, add the olives and stir.
In the meantime, cook the burgers as indicated on the package and serve them with the carrots, sprinkling them with the chopped walnuts.
