Then place a few sprigs of
micro greens into the ricotta.
Not exact matches
Divide
into soup bowls, grate over parmesan cheese and top with
micro greens and drizzle with olive oil.
-2 medium beets, peeled and cut
into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced -
micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
1/2 cup trimmed asparagus, chopped
into 1 inch pieces 2 to 3 radishes, very thinly sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of vegetable broth 1/2 an avocado squeeze of fresh lemon juice optional:
micro greens, to serve
Salad 1 head of endive, sliced Few pinches of
micro greens (e.g., alfalfa or other sprouts) 1 cooked red beet 1 navel orange, cut
into segments
Yellow split peas incorporated
into a ginger - spiked yellow coconut curry broth (lots of turmeric)- cherry tomatoes, chive oil, seeds,
micro greens.
Peel beetroot, carrot and daikon radish, cut
into matchsticks and place in a serving bowl with edamame, rocket or baby spinach, radishes, roasted almonds and
micro greens.