Ingredients
- 1 kg Ardo Quinoa
- 1 kg Ardo Tricolour lentil mix
- 500 g Ardo Cauliflower florets
- 500 g Ardo Grilled aubergines
- 300g Ardo Chickpeas
- 100 g Ardo White cannellini beans
- 100 g Ardo Red kidney beans
- 10 g Ardo Garlic cubes
- 5g Ardo Mint
- 5 g Ardo Coriander
- Juice of 1 lemon
- 200 g yoghurt
- 50 g pistachio nuts
- 2 pomegranates
- Sushi vinegar
- Honey
- Raz-el-hanout
- Smoked paprika powder
- Olive oil
- Salt and pepper
Allergens
Lactose
Preparation
- Heat the lentils and quinoa in the steamer, season with the sushi vinegar and allow to cool.
- Mix the cauliflower florets with the raz-el-hanout and some olive oil and bake in the oven at 180°C for 15 minutes. Season the aubergines with some olive oil, salt and pepper and bake briefly in the oven until hot.
- Steam the cannellini beans and red kidney beans briefly and then cool.
- Mix the chickpeas with some smoked paprika powder and olive oil and pop them into the oven.
- Mix the yoghurt with mint, coriander and garlic. Season with some lime juice, honey and salt and pepper.
- Fill a bowl with the quinoa lentil mix and finish with all the vegetables and legumes.
- Top with some pomegranate seeds and broken pistachios
Ardo products used in this recipe
