Insalata Sapphira take-away Lunch Bowl

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Insalata Sapphira take-away Lunch Bowl recipe

Ingredients

Ingredients for 10 servings:

  • 2.5kg Insalata Sapphira
  • 5 eggs 
  • 2 figs 
  • 300g butternut in slices 
  • 10 falafels 
  • 10 cherry tomatoes 
  • 100g lettuce 
  • 100g hazelnuts 

Allergens

Nuts Egg Mustard

Preparation

  1. Let the Insalata Sapphira defrost overnight in the fridge. 
  2. Cook the eggs.
  3. Grill the butternut slices. 
  4. Roast the hazelnuts. 
  5. Overbake the falafel for 8’ at 180°c. 
  6. Fill the take-away bowls with the insalata and top with all the other ingredients. 

Ardo products used in this recipe