Asian-style portobello mushroom and lentil salad



200 g Ardo Tricolore lentils mix
200g Ardo Quinoa
100 g Ardo Asian style herb mix
20 g Ardo Spring onions
10 g Ardo Chives
10 portobello mushrooms
200 g sour cream
1 head of yellow frisée lettuce
Olive oil
Salt and pepper




  1. Cook the quinoa and lentils together with the herb mix in a dash of olive oil. Allow to cool.
  2. Drizzle olive oil over the portobello mushrooms, season with salt and pepper and bake in the oven at 180°C for 8–10 minutes.
  3. Pour the liquid out of the mushrooms into the quinoa and lentil mixture.
  4. Season the sour cream with salt and pepper and top with chives and the spring onion and some lime juice.
  5. Fill the mushrooms with the sour cream and the quinoa/linen mixture. Dress on the yellow frisée lettuce and drizzle a little extra olive oil over the whole.
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