Baked aubergine and puffed quinoa - Koppert Cress
Ingredients (For 4 portions) - ½ punnet Zorri Cress - ½ punnet Shiso Purple - ½ punnet Garden Cress - ½ punnet Vene Cress - ½ punnet Mustard Cress - ½ punnet
Ingredients
- ½ punnet Zorri Cress
- ½ punnet Shiso Purple
- ½ punnet Garden Cress
- ½ punnet Vene Cress
- ½ punnet Mustard Cress
- ½ punnet Kyona Mustard Cress
- ½ punnet Tahoon Cress
- 2 medium aubergines
- 50gr mix of quinoa and bulgur wheat
- 40gr mini red peppers in brine
- 40gr mini yellow peppers in brine
- 2 tbsp olive oil
- 4 small pinches white ground pepper
- Rapeseed oil for frying
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