Ingredients
- 2 kg Ardo Wild rice mix
- 300 g Ardo Broccoli florets
- 200 g Ardo Beans
- 200 g Ardo Edamame soya beans
- 50 g Ardo Scandinavian-style herb mix
- 200 g Ardo Butter beans
- 150 g Ardo Green asparagus
- 150 g Ardo White asparagus
- 150 g Ardo Beetroot bacon
- 400 g salmon
- 10 radishes
- 200 ml olive oil
- 1 yellow curly endive
- Sushi vinegar
- Pink peppercorns
- Salt and pepper
Allergens
Soy
Preparation
- Steam the wild rice and season with sushi vinegar and leave to cool again.
- Steam the beans, butter beans, broccoli florets, asparagus and Edamame soya beans briefly in the steamer and cool them immediately. Mix with half of the olive oil and season with salt and pepper.
- Cut the radishes into slices and wash the lettuce.
- Mix half of the Scandinavian-style herb mix with the rice and the other half with olive oil.
- Cut the salmon into slices.
- Arrange the yellow curly endive in the bowl, then the rice and all the other ingredients on top.
- Drizzle with the herb oil.
- Bake the beetroot bacon until crisp in the oven as indicated on the packet, and use it to finish the poke bowl.
- Finish with a few pink peppercorns, if you like.
Ardo products used in this recipe
