lngredients to serve 4:

400g of Ardo sweet potatoes
300g of Ardo grilled courgettes
100g of Ardo finely chopped red onions
200g of Ardo artichoke quarters
200g of date tomatoes
200g of Ardo red and yellow peppers
100g of dried apricots
1 tablespoon of Ardo frozen garlic
12 green olives
herbs and spices: 1 teaspoon of chopped coriander Ardo, 2 cinnamon sticks, a pinch of saffron, log of finely chopped ginger, 4 slices of crystalised lemon salt to taste 1 tablespoon of powdered vegetable stock
2 to 3 tablespoons of olive oil
1 tablespoon of argan oil


  1. Gently fry the chopped red onion and garlic in the olive oil.
  2. Add the sweet potatoes, artichokes and apricots.
  3. Add the stock and simmer very gently for 20 minutes.
  4. Add the courgettes, peppers, tomatoes and olives.
  5. Mix carefully and heat for a further 10 minutes [the cooking juice should have evaporated significantly).
  6. Add the herbs 8 spices.
  7. Mix and season with salt right at the end.
  8. Add the argan oil and mix.
  9. Decorate with sprigs of coriander.
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