Prep time 40 minutes
Serves 4 people
Difficulty Easy
Ingredients
500 g new potatoes
3 tbsp. Nicolas Vahé Olive Oil / Herbs Provence
½ bag Nicolas Vahé Pearled Emmer
A bunch of asparagus
100 g cape gooseberries
A handful of peas shoots
1 glass Nicolas Vahé Pesto / Rocket & Almond
¼ glass Nicolas Vahé Salad Topping / Mixed Seeds
Preparation
Preheat the oven to 200°. Cut the potatoes in chunky bits, mix with olive oil and roast in the oven for 20-25 minutes. Boil Pearled Emmer according to recommendations on the packaging. Chop the asparagus and half the cape gooseberries Drain the pearled emmer and allow to cool off. Mix the roasted potatoes with half of the pesto and mix the rest with the pearled emmer. Serve pearled emmer topped with potatoes, asparagus, cape gooseberries, peas shoots and salad topping.
Olive oil, Herbs De Provence, 25 cl.
Organic Pearled Emmer, 350 g.
Pesto, Rocket & Almond, 135 g.
Salad Topping – Mixed Seeds, 170 g.
Hungry for more?
Rhubarb-melon lemonade
Prep time 10 minutes Serves 2 people Ingredients 200 g watermelon The juice from 1 lime A small handful of fresh mint Ice cubes 1 bottle of Nicolas Vahé Lemonade / Rhubarb & Raspberry Preparation...
Chicken salad with crispy serrano ham
Prep time 15 minutes Serves 4 people Ingredients 4 slices of ryebread 4 slices of serrano ham For the pickled onions: 1 glass of Nicolas Vahé Vinegar / Raspberry 200 ml sugar ½ tsp salt 1 large red...
Open-faced sandwich with egg and prawn
Prep time 10 minutes Serves 4 people Ingredients 4 eggs 170 g prawns in brine 3 tsp Nicolas Vahé Pesto / Basil & Lemon 4 slices of rye bread Butter A handful of mixed salad 1 piece of hot smoked...