Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
45 min
min
45 mins
1) Add the cleaned beets and butternut squash to a large pot and bring them to boil for 20 minutes.
2) While they’re boiling, set up a steamer. Place the cleaned kale into the steamer basket. Place the basket over the simmering water. Cover with a lid and steam until tender and cooked through (about 10 minutes), then drain and reserve.
3) Mix the chickpeas with the coconut oil and spices (turmeric and paprika) in a medium-sized bowl, then sauté this mix for 5 minutes in a medium-sized pan.
4) To serve, place the kale leaves in a medium-sized bowl with the beetroot and butternut squash on one side and the spiced chickpeas on the other. Sprinkle the pomegranate, pecans and raisins on top.
1) Add the cleaned beets and butternut squash to a large pot and bring them to boil for 20 minutes.
2) While they’re boiling, set up a steamer. Place the cleaned kale into the steamer basket. Place the basket over the simmering water. Cover with a lid and steam until tender and cooked through (about 10 minutes), then drain and reserve.
3) Mix the chickpeas with the coconut oil and spices (turmeric and paprika) in a medium-sized bowl, then sauté this mix for 5 minutes in a medium-sized pan.
4) To serve, place the kale leaves in a medium-sized bowl with the beetroot and butternut squash on one side and the spiced chickpeas on the other. Sprinkle the pomegranate, pecans and raisins on top.
25 mins
15 mins
