Ingredients
Ingredients for 10 servings:
- 700 g Ardo Broccoli florets
- 700 g Ardo Romanesco florets
- 700 g Ardo Cauliflower florets
- 50 g Ardo Oven-dried tomatoes
- 200 g Ardo Black beans
- 20 g Ardo Parsley
- 20 g Ardo Garlic cubes
- 2 lemons
- 100 g pine nuts
- 600 g squid
- Yellow frisée lettuce
- 100 ml olive oil
- Salt and pepper
Allergens
Preparation
- Spread the vegetables across an oven dish and drizzle with olive oil. Season with salt and pepper and bake in the oven on a grill plate at 200°C for 6-10 minutes.
- Make the marinade for the squid using the rest of the olive oil, garlic, finely chopped oven-dried tomatoes, parsley, black beans and pine nuts.
- Briefly fry the squid and top it with the marinade and lemon juice.
- Arrange the warm grilled vegetables and squid on a plate, then top with the yellow frisée lettuce and lemon zest.
Ardo products used in this recipe
