Ingredients
- 300 g Ardo avocados
- 150 g Ardo Pea puree
- 100 g Ardo Peas extra fine
- 100 g Ardo Whole green beans extra fine
- 100 g Ardo Edamame soya beans
- 100 g Ardo Sugar snaps
- 200 g Ardo Beet bacon
- 100 ml olive oil
- 1 lime
- Salt and pepper
- 150 g feta
- Decorative flowers or shoots
Allergens
Lactose
Soy
Preparation
- Dry the beetroot bacon in the oven for 6 hours at 80°C and then place in the blender and run until you have a fine crumble.
- Defrost the avocado and the pea purée, blend both into a homogeneous mass, top with half the olive oil and lime juice and season with salt and pepper.
- Blanch or steam all the vegetables briefly and rinse them until cold again, mix them with a dash of olive oil and season with salt and pepper.
- Dress the pea and avocado paste on the plate. Arrange all the vegetables on top and crumble some feta on top.
- Finish with the beetroot crumble and some decorative blossoms or shoots.
Ardo products used in this recipe
