Red leaf salad, tomato confit, avocado, brocoli, grated carrots, chickpeas, mushrooms, pumpkin seeds.
This bowl is made with an Italian twist…
- I oven cooked some tomatoes with olive oil until they become what we call in french “confit”. The soft, mushy and sweet taste of tomatoes!
- The broccoli I used are the Italian variety. They are steamed until al dente.
- I cook my own chickpeas from scratch. Soaking and cooking them in batch to use them is my recipes.
Bring those Ingredients together with a fresh lettuce (in this case, red leaf) grated carrots, white button mushrooms, an avocado and sprinkle some pumpkin seeds and voilà an Italian (maybe French too) Bowl.