Chimichurri Poké Bowl

Quick & easy

45

minutes

For

2

servings

To the cook

This goes in

  • 200g planted.pulled Chimichurri
  • 60g white beans
  • 20g rocket
  • 60g green beans
  • 60g jasmine rice
  • 2 potatoes
  • 2 carrots
  • 2 tablespoons BBQ sauce
  • 10g pickled onions
  • 1 tablespoon olive oil
  • 5g parsley

Espelette vinaigrette

Ingredients

  • 6 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • ½ tablespoon Espelette pepper (or regular pepper)
  • ½ tablespoon Dijon mustard
  • A pinch of salt

Ingredients

Preparation

  1. Cook the jasmine rice in boiling salted water.
  2. Peel the potatoes and cut into 2x2cm cubes, boil in salted water for 6 min.
  3. Cook the green and white beans in boiling salted water.
  4. Cut the carrots into thin strips.
  5. Make a chilli vinaigrette from the olive oil, rice vinegar, mustard, salt and piment d'Espelette.
  6. Season the carrots, rocket and potato cubes with the chilli vinaigrette.
  7. Marinate the already cooked white beans with a barbecue sauce, chopped parsley and pickled onions.
  8. In a pan with a little oil, fry the planted chimichurri for 2/3 minutes.
  9. Arrange all the ingredients separately next to each other on a large plate and season well with the Espelette vinaigrette.
  10. Place the planted.pulled chimichurri in the centre of the plate.

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