In a bowl put the thyme, Rocca, mint, bakle, chick peas, tomatoes, pine seeds, onions.
Freekeh with Lentil Freekeh with Lentil
Veggie Bulgur with Chef Joe Barza
Grilled Pita Bread with Eggplant and cheese
Purslane Salad with Yogurt
6 Zucchini, 100g Rice, boiled
In a bowl, mix the eggplant and zucchini cut into round pieces with 4 tablespoons of olive oil.
Cook the quinoa in salted boiling water for 15 min so that it becomes soft, then drain.
Preheat the oven at 200C.
Heat the oil in a large pan and stir the chicken pieces for 5 minutes, till they become gold-colored.
Serving: 2 persons
Time of preparation: 10 min
Wash the peppers and remove the seeds. Slice them and place them in the mixer.
Serves 6 guests/ Cooking time 30 min