200°C · 15-30 minAllergens
Gluten
Lactose
Lupine
Ei
Noten
Sulfiet
MosterdGrilled Leeks with Pistachio Crunch
This vegetarian dish is inspired by the cuisine of Yemen. We grill the leeks gently in the oven until tender, creating a unique crust from a cream of pistachios and cashews, combined with zough (a Yemeni spice mix) and topped with al dente freekeh. Accompanying this is roasted cauliflower, which gets a fresh hint from the red barberry berries. The arancini (crispy rice balls with tomato and capers) are rich and savoury in flavour. Perfect for dipping in the harissa and rosewater mayonnaise :)
Risottini (risotto rice, mozzarella, tomato, white onion, leek, parsnip, basil, garlic, rice starch, wheat flour, yeast, lemon juice, garden peas, rapeseed oil, sugar, salt), cauliflower, garlic, leek, green pepper, cranberries, fresh coriander and parsley, harissa (contains among others tomato, red pepper, cumin and coriander seeds), cardamom, cumin seeds, cashews, pistachios, freekeh (green wheat), rosewater, sugar, extra virgin olive oil, homemade mayonnaise (sunflower oil, pasteurised free-range egg yolk, Dijon mustard, white wine vinegar, salt), pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, lupine, mosterd, noten, sulfiet.
Microwave
Heat the leeks and cauliflower covered with the film for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Heat the arancini for the last 30 seconds on the baking paper. Serve with the harissa and rosewater mayonnaise (cold). Note: the arancini will not be crispy in the microwave.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the leeks and cauliflower covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Heat the arancini for the last 6-10 minutes on the baking paper. Serve with the harissa and rosewater mayonnaise (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.