Want to try something new? How nice! This is because here comes a dish that probably does not belong to the ordinary; oven-roasted bellaverde together with a chickpea cream! The cream consists of chickpeas and mayonnaise, and is flavored with garlic, jalapeño and sesame seeds. A sour salad and roasted hazelnuts are like the icing on the cake!
Ingredients: 4 portions
1 pack cooked chickpeas (380 g)
1 clove of garlic
2 tablespoons sesame seeds
2 tablespoons jalapeño
1/2 dl mayonnaise
2 tablespoons water
4 portions rice
2 pack bellaverde (à 200 g)
1 tablespoon oil
150 g black radish
1/2 tbsp oil
1 tablespoon red wine vinegar
65 g spinach
1/2 dl roasted hazelnuts
Set the oven to 225 ° C and insert a frying pan.
Chickpea cream: Pour the chickpeas into a colander, rinse them in cold water and allow to drain. Mix the peas with crushed garlic, sesame seeds, jalapeño, mayonnaise and water to a cream. Season with salt and pepper.
Boil the rice according to the instructions on the package.
Bellaverde: Groom the bellaverde and mix it with the oil and season with salt and pepper. Put the bellaverden in the hot frying pan and roast in the middle of the oven for about 10 minutes.
Salad: Peel and cut the radish thinly, preferably on a mandolin. Mix the slices with oil and vinegar and turn in the spinach.
Roughly chop the nuts.
Serve the bellaverde with rice, chickpea cream, salad and nuts.