Put 1.5 liters of water to boil, add the vegetable broth and the peas.
Boil the lentil until the grain is tender.
In a non-stick pan, fry the pine nuts until golden. In the bottom of your serving plate, place a layer of roasted bread
In a salad bowl, mix the lemon juice with the olive oil, garlic and salt.
Shred the kale leaves as finely as possible and set aside.
Preheat the oven at 200C.
Heat the oil in a large pan and stir the chicken pieces for 5 minutes, till they become gold-
Cook the quinoa in salted boiling water for 15 min so that it becomes soft, then drain
In a bowl, mix the eggplant and zucchini cut into round pieces with 4 tablespoons of olive oil.
Open the zucchini flowers.
Cut the halloumi into sticks.
Cook with Chef Joe Barza
Make a Veggie Stew with Chef Joe Barza