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
Chickpeas
Cauliflower puree
Peas
To serve
How it's done
Chickpeas
Mix the chickpeas with all the other ingredients up to and including the salt, transfer to a non-stick frying pan and stir fry over a medium heat for approx. 20 mins. until the chickpeas are crispy. Leave to cool and set aside.
Cauliflower puree
Place a steamer basket in a wide pan, fill with water until it is just below the bottom of the basket. Add the cauliflower, season with salt, cover and cook for approx. 15 mins. until soft. Puree the cauliflower with the butter and lemon juice, season and keep warm.
Peas
Heat the oil in a frying pan, stir fry the peas and mint for approx. 3 mins., season with salt.
To serve
Plate up the cauliflower puree, top with the chickpeas, peas and micro greens.
| Serve with: | Toasted nut bread |
|---|
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