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May 26, 2023
What’s better than a bowl full of tasty proteins? 🥗
the recipe features
80g Revo Salmon
80g Wild rice
60g Roasted beets
20g Pomegranate seeds
60g Vegan soft cheese
2 tsp Harissa
Fresh mint and parsley
Salt, pepper, olive oil, and sherry vinegar
In a mixing bowl gently combine the cooked lentils, quinoa, wild rice, chickpeas, shaved fennel, roasted beets, pomegranate seeds, picked parsley, and mint.
Season with salt, pepper, olive oil, and one tablespoon of sherry vinegar.
Grill the avocado for a couple of minutes.
Gently build the salad ingredients in a serving bowl and place the grilled avocado on top.
Add a piece of tender steamed broccoli followed by a tablespoon of vegan cream cheese and a teaspoon of harissa.
Mediterranean Orzo Salad