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Ingredients
- 10 Ardo 1/4 corn cobs
- 1 kg Ardo tricolore lentil mix
- 1 kg Ardo quinoa
- 100 g herb mix alla Mexicana
- 10 g parsley
- 10 g chives
- 30 g shallots
- 500 g Ardo red cabbage
- 100 g cranberries
- 2 little gem lettuce heads
- 300 ml ranch dressing
- Olive oil
- Raspberry vinegar
Allergens
Preparation
- Steam the red cabbage briefly and season with a dash of olive oil, salt and pepper and raspberry vinegar.
- Braise the quinoa and lentil mix in a dash of olive oil, season with pepper and leave to cool.
- Mix the sautéed carrots with a dash of oil, pepper and coarse salt, and add the herb mix alla Mexicana.
- Do the same with the 1⁄4 corn on the cob. Bake them together in the oven at 180°C for 20 minutes
- Mix the ranch dressing with the chives, shallots and parsley.
- Dress the quinoa/lentil salad, arrange the red cabbage on top and add the warm corn and sautéed carrots.
- Drizzle with the ranch dressing and cranberries
Ardo products used in this recipe
