Budda Bowl with Camembert Le Rustique

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Ingredients

Camembert Le rustique: 160 g

Quinoa: 50 g

Cucumber: 1 (200g)

Carrots: 2 (260g)

Cherry tomatoes: 16 (240g)

Avocados: 2 (600g)

Cooked beetroot: 2 (280g)

Pink radishes: 4 (40g)

Shelled hazelnuts: 2 tablespoons (50g)

Chives: a few sprigs (5g)

Vinaigrette

Olive oil: 4 tablespoons (60g)

Squeezed orange juice: 2 tablespoons (30g)

Cider vinegar: 1 tablespoon (15g)

Cook the quinoa
Slice the radishes and cucumber. Grate the carrots. Cut the avocados into strips, then dice the beetroot. Cut the cheese into 4 slices and coat in the hazelnuts. Arrange on a plate.
Prepare the vinaigrette by mixing the olive oil, orange juice and vinegar. Pour over the mixture.
Sprinkle with chives.