Ingredients
- 1.5 kg Ardo Barley,
- 500 g Ardo Roasted corn Mexicana,
- 300 g Ardo Black Beans,
- 800 g Ardo Sweet Potatoes (Cubes),
- 250 g Ardo Herb mix alla Mexicana,
- 200 g Ardo Sliced Red Onion,
- 200 g sour cream,
- 2 dl olive oil,
- 1 dl sushi seasoning,
- Smoked paprika powder,
- Pepper and salt.
Allergens
Gluten
Lactose
Preparation
- Sauté the barley with the Roasted Corn Mexicana in a splash of olive oil.
- Sauté the sweet potato in a splash of olive oil and season with pepper, salt, and smoked paprika powder.
- Briefly steam the black beans and then cool them down.
- Marinate the red onion in some sushi seasoning.
- Season the sour cream with pepper and salt.
- Mix the Mexican-style herb mix with the rest of the olive oil and blend this into the barley.
- Assemble the dish with all the components.
- Finish with the sour cream and the pickled red onion.