Fresh salad with small blocks of breaded Camembert
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Guests 1 people
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Preparation 20 minutes
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Cooking 15 minutes
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Difficulty Easy
To make this recipe
Ingredients
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2 blocks breaded Camembert Grand Fermage
2 handful of young spinach leaves
2 tbsp. olive oil
1 tbsp. balsamic vinegar
60 g red quinoa
¼ red onion
3 pink radishes
½ pomegranate
Salt, ground pepper
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Preparation
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Lightly brown the breaded Camemberts in a pan for 4 minutes on each side on a medium heat.
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Cook the red quinoa then stir well.
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Dress the plate with spinach shoots and red quinoa.
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Peel and finely chop the red onion then add it into the mix.
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Scrub and rinse the radishes, then cut them into thin slices.
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Sprinkle them into the salad and add the pomegranate seeds.
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Now put the two Camemberts in place on the plate.
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Make a dressing by mixing olive oil and balsamic vinegar, then drizzle over the dish.
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Season with salt and pepper.
And don't forget to grade the recipe:
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