for 4 person

Preparation

600 g	courgette, cut into 5-mm-thick slices
250 g	quinoa
100 g	carrot, cut into thin slices
1	organic orange, use grated zest only
4 dl	vegetable bouillon
2 dl	single cream for sauces

Gratin

200 g	ham in slices, cut into small cubes
6 tbsp	grated Sbrinz
3 tbsp	pine nuts
1 tsp	sugar

How it's done

Preparation

Mix the courgette and all other ingredients up to and including half of the orange zest in the prepared tin. Pour over the stock and the single cream.

Gratinate

Approx. 30 mins. in the centre of an oven preheated to 200°C, remove.

Gratin

Separate the quinoa with a fork. Mix the ham with all the remaining ingredients, including the rest of the orange zest, and arrange on top.

Return to the oven for approx. 15 mins.

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