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)
Nutrition Information
- Energy value (KJ) 146.2
- Energy value (Kcal) 611.1
- Fat content (g) 12.1
- Of which saturated fatty acids (g) 3
- Carbohydrates (g) 5.1 of which sugars (g) 2.9
- Fibre (g/100g) 3.3
- Protein (g/100g) 2.5
- Salt (g/100g) 0,2
Instructions
- 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.
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