Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Roast aubergines
Quinoa tabouleh
Onion pickles
Beetroot hummus
Serve
How it's done
Roast aubergines
Rub the oil, spices and salt into the aubergine and arrange on an oven tray lined with baking paper.
Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.
Quinoa tabouleh
Cook the quinoa according to the instructions on the packet, season to taste. Place in a bowl and mix with the remaining ingredients. Set aside until ready to serve.
Onion pickles
Mix the onion slices with the remaining ingredients and set aside until ready to serve.
Beetroot hummus
In a food processor, puree all the ingredients until smooth.
Serve
Divide the spinach into 2 bowls and top with the aubergines, tabouleh, pickles and hummus. Garnish with the remaining ingredients.
How-tos
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