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.
In this delicate version of tabbouleh, the spicy touches of radish fuse with floral aromas of cucumber, mint and pistachios.
30 min
min
30 mins
1. Put the couscous in a bowl and cover with 90ml of boiling water. Let rest.
2. Meanwhile, peel and cut the cucumbers and put them in a salad bowl.
3. Cut the radishes into sticks and add to the bowl.
4. Add the parsley, mint, garlic and mix.
5. Pour the lemon juice in a glass and add raisins, oil and salt. Let stand while chopping the pistachios.
6. Finally add the couscous, the lemon dressing and pistachios to the salad bowl.
7. Mix well and serve immediately.
1. Put the couscous in a bowl and cover with 90ml of boiling water. Let rest.
2. Meanwhile, peel and cut the cucumbers and put them in a salad bowl.
3. Cut the radishes into sticks and add to the bowl.
4. Add the parsley, mint, garlic and mix.
5. Pour the lemon juice in a glass and add raisins, oil and salt. Let stand while chopping the pistachios.
6. Finally add the couscous, the lemon dressing and pistachios to the salad bowl.
7. Mix well and serve immediately.
25 mins
12 mins
