Ingredients
- 1.5 kg Ardo Quinoa
- 1.5 kg Ardo Tricolore Lentils mix
- 300 g Ardo Cannellini beans
- 200 g Ardo Chickpeas
- 400 g Ardo Mango
- 400 g Ardo Avocado
- 300 g Ardo Red cabbage
- 1 tbsp sunflower oil
- 1 cucumber
- 200 ml wasabi mayo
- Black sesame
- Poke sauce
- Sushi vinegar
- Pepper and salt
Allergens
Egg
Mustard
Sesame
Soy
Preparation
- Stir-fry the quinoa and lentils in some sunflower oil, season to taste with salt and pepper and add some poke sauce
- Defrost the mango and avocado
- Briefly heat the chickpeas and navy beans in the steamer.
- Steam the red cabbage briefly and marinate in sushi vinegar and a dash of sunflower oil
- Arrange all the ingredients in a bowl and finish with wasabi mayo and wasabi crisps
Ardo products used in this recipe
