Tartar-de-lenteja-pardina-con-rucula-768x1024
Gluten Free | Institutional | Kids | Restaurants | Vegan

Pardin lentil tartare with arugula

Ingredients:

Pardin lentil tartare with arugula

The lentils:

  • 300 g of cooked pardin lentils
  • – Raw vegetables:
  • 50 g carrot
  • 40 g zucchini
  • 30 g white turnip
  • 10 g fennel
  • – Fat:
  • 450 g avocado
  • 60 g cooked beet
  • 75 g olive oil
  • 8 g balsamic vinegar
  • 3 g salt
  • 1 g of ground black pepper

Emplating:

  • 5 g of arugula
  1. – Raw vegetables:
  2. Wash and brunoise (dice of 0.5 cm) all the vegetables. Set aside.
  3. – Fat:
  4. Peel the avocado and remove the bone. Blend all the ingredients. Season . Set aside.

The tartar:

  1. Mix the cooked lentils with the raw vegetables and the fat. Add salt and pepper.

Emplating:

  1. Serve with arugula.
Main Course
Gluten Free, Institutional, Kids, Restaurants, Vegan

Method:

Pardin lentil tartare with arugula

The lentils:

  • 300 g of cooked pardin lentils
  • – Raw vegetables:
  • 50 g carrot
  • 40 g zucchini
  • 30 g white turnip
  • 10 g fennel
  • – Fat:
  • 450 g avocado
  • 60 g cooked beet
  • 75 g olive oil
  • 8 g balsamic vinegar
  • 3 g salt
  • 1 g of ground black pepper

Emplating:

  • 5 g of arugula
  1. – Raw vegetables:
  2. Wash and brunoise (dice of 0.5 cm) all the vegetables. Set aside.
  3. – Fat:
  4. Peel the avocado and remove the bone. Blend all the ingredients. Season . Set aside.

The tartar:

  1. Mix the cooked lentils with the raw vegetables and the fat. Add salt and pepper.

Emplating:

  1. Serve with arugula.
Main Course
Gluten Free, Institutional, Kids, Restaurants, Vegan

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