"Winter landscape"

Duration: 60 Min

Difficulty: Medium

Made by: Pietro Leemann

Pietro Leemann is the first vegetarian chef to be awarded a Michelin star in Europe. He is the head chef and owner of Joia in Milan, a vegetarian haute cuisine restaurant. As an ambassador for Planted, he shares the company's values and mission and interprets them in his restaurant's creations, which are based on Planted products.

Ingredients

How many people?

200g

basmati rice

50g

lentils

10g

parsley

10g

fennel

200g

planted.chicken original

Sweet paprika t.t.

cornflour t.t.

200g

Mixed seasonal vegetables to taste (broccoli, shiitake mushrooms, paprika, Brussels sprouts, fennel)

100g

leek

100g

sweet chilli pepper

20g

cashew nuts

Evo oil t.t.

Seed oil t.t.

Salt and pepper t.t.

Edible flowers and leaves to garnish

Products in this recipe

planted.chicken

Original

Size

£ 7.99

VAT included and Shipping costs will apply

£ 7.99

Preparation

Rinse the basmati rice well and cook in 500 g boiling water with a pinch of salt. Cook with the lid on for 20 minutes until the liquid has been absorbed.
Separately, cook the lentils in boiling salted water after soaking them for a few hours and add them to the rice.
Season with Evo oil and chopped parsley.
Coat the planted pieces in cornflour, fry in a pan with seed oil, add a pinch of salt and sprinkle with paprika.
Clean the vegetables, cut into small pieces and sauté in a pan over a high heat with extra virgin olive oil, season with salt.
For the pepper sauce: chop the leeks and peppers as soon as they start to colour, add water and cook for 20 minutes. Puree everything together with the previously soaked cashews and season with salt and pepper.

Place the seasoned rice and lentils on the bottom of the plate and form a disc with a pastry cutter. Arrange the vegetables and plants in contrasting colours and shapes. Decorate with small leaves and edible flowers as desired. Pour the sweet pepper cream into a sauce boat and serve with the main course.