Salads

Quinoa served with a vegetable caponata, bell pepper sauce, mint-marinated courgettes and radishes

Total time required

20 mins preparation

Difficulty

Average

Ingredients | Serves 1

To prepare the Caponata: Wash and peel the carrots and courgettes. Cut the courgettes into circular slices of about 1 cm. Cut the carrots in a brunoise style. Cut the ROBO Rustic Tomatoes into small pieces. Drain the ROBO Grilled Vegetable Mix and cut it in a brunoise style.

To prepare the sauce: Blanch the carrots and courgettes separately in salted water and then blast chill them in iced water. In a small saucepan, stew the ROBO Grilled Bell Pepper Mix in a little oil and onion, simmer with balsamic vinegar until reduced and then emulsify with a blender by adding extra virgin olive oil and fresh basil. The sauce must be thick and creamy.

To prepare the quinoa: Drain the quinoa under running water and then season with the ROBO Grilled Vegetable Mix brunoise, carrots, ROBO Rustic Tomatoes, fresh basil, oil, salt and pepper. Dress the courgettes with mint and oil.

Serving suggestion: Arrange the bell pepper sauce on a dinner plate, put the seasoned quinoa on top with the aid of a food ring mould and complete the dish with the mint-marinated courgettes and radishes.