A bit of experimental cooking

This week my menu was not that well prepared. I bought some vegetables randomly hoping that this would bring out new ideas.

Broccoli, eggplant, avocado, radishes, pomegranate, cucumber  and tomatoes are waiting to be prepared.

Let’s start with the eggplant. A lonesome eggplant…cut in small pieces, put in a colander and add some salt.

Clean and wash 700 grams of broccoli. Blend until you get a nice portion of green couscous. Boil a small (leftover of 100 g unboiled) portion of beluga (black) lentils and 50 grams of red quinoa in salted water with some fresh oregano for approx 10-12 mins.

Bake the washed and dried eggplant with 2 chopped garlic cloves in a drizzle of olive oil.

Wash and cut a bunch of radishes. Cut an avocado in pieces and mix with juice of 1 lime. Remove the seeds of a pomegranate.

Mix broccoli couscous, lentils, quinoa, pomegranate, eggplant, radishes, avocado and lemon juice. Add 3 table spoons of good olive oil, pepper, salt and fresh oregano.

Bake 200 grams of halloumi and serve with the mixed salad at room temperature.

Not bad, as experiment.

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