Ingredients
Oven-dried tomatoes in an Italian marinade
- 250g Ardo oven-dried tomatoes
- 100ml rapeseed oil
- 20g Ardo Italian herb mix
- 1 tbsp. Ardo garlic diced
- lemon zest from half a lemon
- a pinch of salt and black pepper
Crunchy avocado cream
- 4 Ardo half avocados
- ½ tbsp. Ardo coriander
- 1 tbsp. Ardo shallots
- 2 tbsp. sour cream
- salt and pepper
Green olive tapenade
- 225g Ardo green olives
- ½ tbsp. Ardo garlic blocks
- 40g pine nuts
- 150ml of olive oil
- 50g capers
- salt and pepper
Aioli with Italian herb mix
- 250g mayonnaise
- 1 tbsp. Ardo garlic blocks
- 1 tbsp. Ardo Italian herb mix
- lemon juice
- salt and pepper
Mint-baked vegetable fries
- 800g Ardo vegetable fries
- 1 tbsp. Ardo mint
- salt
Allergens
Lactose
Egg
Preparation
Oven-dried tomatoes in an Italian marinade:
- Marinate 250g Ardo oven-dried tomatoes in 100ml rapeseed oil, 20g Ardo Italian herb mix, lemon zest from half a lemon and 1 tbsp. Ardo garlic blocks.
- Season with a pinch of salt and black pepper. Let it marinade for a minimum of 4 hours before serving.
Crunchy avocado cream:
- Cut 4 Ardo half avocados into rough pieces and mix them with ½ tbsp. Ardo coriander, 2 tbsp. sour cream and 1 tbsp. Ardo shallots.
- Taste the cream and season with salt and pepper.
Green olive tapenade:
- Puree the following ingredients with a hand blender: 225g Ardo green olives, 40g pine nuts, 150ml of olive oil, 50g capers and ½ tbsp. Ardo garlic blocks.
- Season with salt and pepper.
Aioli with Italian herb mix:
- Mix 250g mayonnaise with 1 tbsp. Ardo garlic blocks, 1 tbsp. Ardo Italian herb mix and a little lemon juice to taste.
- Season with salt and pepper.
Mint-baked vegetable fries:
- Mix 800g Ardo vegetable fries with 1 tbsp. Ardo mint and bake them for approx. 20-25 minutes in the oven at 200°C. Season with salt.
Ardo products used in this recipe
