Ingredients
Scandinavian dressing
- 100 g Ardo Scandinavian style herb mix
- 3 tbsp apple cider vinegar
- 50 ml olive oil
- Salt and pepper seasoning
800 g Ardo sautéed carrots seasoned with
- Black sesame
- Agave syrup
- Lemon pepper (Verstegen brand)
- Coarse sea salt
Garnish
- 200 g labneh
- 100 g pomegranate seeds
- 40 g chopped pistachio nuts
- A few sprigs of dill and/or mint
Bell pepper tapenade
- 400 g Ardo grilled peppers parilla
- 1 tbsp Ardo garlic
- 1 tbsp Ardo chilli
- 1 tsp baharat spice blend (Verstegen brand)
- 1 tsp chermoula spice blend (Verstegen brand)
- 50 ml olive oil
- Salt & pepper
Allergens
Lactose
Sesame
Preparation
- Bake the grilled bell pepper in the oven at 180°C for 8 minutes, then mix with all the other ingredients and leave to cool.
- Season the sautéed carrots and bake in the oven at 180°C for 20 to 25 minutes
- Mix all ingredients for the dressing
- Lay out the bell pepper tapenade on the plate, arrange the warm carrots and garnish the plate with the labneh and the other ingredients.
Ardo products used in this recipe
