Ingredients
Ingredients for 10 servings:
- 2.5kg Insalata Sapphira
- 50 Ardo Falafel
- 200g pickled cauliflower
- 1 pomme granite
- 3 little gems
- 200gr sour cream
- Coriander
- Olive oil
Allergens
Mustard
Gluten
Preparation
- Let the Insalata Sapphira defrost overnight in the fridge.
- Slice the little gem.
- Overbake the falafel for 8 minutes at 180°c.
- Make a nice composition of all the ingredients, finish with the sour cream, pomme granite, pickled cauliflower, and coriander.
Ardo products used in this recipe
