Back to overview

Lebanese-style sautéed carrots

Name: Lebanese-style sautéed carrots
Ingredients: Scandinavian dressing 100 g Ardo Scandinavian style herb mix; 3 tbsp apple cider vinegar; 50 ml olive oil; Salt and pepper seasoning; 800 g Ardo sautéed carrots seasoned with Black sesame; Agave syrup; Lemon pepper (Verstegen brand); Coarse sea salt Garnish 200 g labneh; 100 g pomegranate seeds; 40 g chopped pistachio nuts; A few sprigs of dill and/or mint; Bell pepper tapenade 400 g Ardo grilled peppers parilla; 1 tbsp Ardo garlic; 1 tbsp Ardo chilli; 1 tsp baharat spice blend (Verstegen brand); 1 tsp chermoula spice blend (Verstegen brand); 50 ml olive oil; Salt & pepper; 

Ingredients

Scandinavian dressing

100 g Ardo Scandinavian style herb mix
3 tbsp apple cider vinegar
50 ml olive oil
Salt and pepper seasoning

800 g Ardo sautéed carrots seasoned with

Black sesame
Agave syrup
Lemon pepper (Verstegen brand)
Coarse sea salt

Garnish

200 g labneh
100 g pomegranate seeds
40 g chopped pistachio nuts
A few sprigs of dill and/or mint

Bell pepper tapenade

400 g Ardo grilled peppers parilla
1 tbsp Ardo garlic
1 tbsp Ardo chilli
1 tsp baharat spice blend (Verstegen brand)
1 tsp chermoula spice blend (Verstegen brand)
50 ml olive oil
Salt & pepper

Allergens

Milk, Nuts, Sesame

Preparation

Bake the grilled bell pepper in the oven at 180°C for 8 minutes, then mix with all the other ingredients and leave to cool.
Season the sautéed carrots and bake in the oven at 180°C for 20 to 25 minutes
Mix all ingredients for the dressing
Lay out the bell pepper tapenade on the plate, arrange the warm carrots and garnish the plate with the labneh and the other ingredients.

Lebanese-style sautéed carrots

Ingredients

Allergens

Preparation

Ardo products used in this recipe

Garlic diced

Grilled red & yellow peppers parrilla - slices

Chili red diced

Scandinavian style herb mix

Discover these new recipes

Ancient grain mix with red cabbage, butternut and pork strips

Ancient grain mix, forest mushrooms, artichoke, beans and truffle mayo

Ancient grain mix, marinated St. Jacobs oyster, avocado and pea salsa

Baked scallops, quinoa, lentils and mussel gravy with peas

Barley risotto with butternut and forest mushrooms, Reypenaer VSOP

Barley, butternut and feta salad

Barley, kale and cauliflower stew

Beans & bean salad

Black beans & butternut gratin

Blackberry & mango trifle

Bulgur salad - tabouleh style

Cauliflower nasi goreng

Chicken with baked apples, broccoli and brown rice

Donburri with bulgur, sweet potato and sugar snaps

Edamame in the pod in Asian style

Edamame in the pod with coarse sea salt

Greek yoghurt with fruit brunoise and crispy quinoa

Grilled salmon, stir-fried ancient grain mix and Scandinavian style miso mousseline

Gumbo with bulgur, turkey and chorizo

Mango dessert with vanilla

Meal soup with barley in Mexican style

Mexican rice dish

Neapolitan meatballs with brown rice and garden peas

Poke Bowl Asian style

Poke bowl Nordic style

Ricotta muffins with blackberries

Roasted butternut, burrata and salted 'beet bacon' granola

Spicy blackberry crumble with vanilla ice cream

Spinach stoemp (mashed potatoes with spinach), beetroot burger, cherry tomatoes and beetroot bacon

Stir-fried cauliflower rice asian style, salmon balls and grilled asparagus

Tajine with Chicken and Bulgur

Thousand Islands ancient grains Salad

White cannellini beans soup with beetroot bacon