Summer Bowl

Jl. Tanah Barak No.52, Canggu

Healthy dish with lots of vegetables (including avocado of course) perfect for light dinner or light meal during the day.

Ingredients

This Recipe Serves 1

Avocado

Beetroot

Heirlooms tomato

Rucola

Pumpkin seeds

Coconut

Direction

FOR BEETROOT:

  • Roasting beets instead boiling them helps concentrate their natural sugars and enchance their flavor.
  • Preheat oven to 325°F / 163°C.
  • Place the beets on a tray lined with parchment paper and cook in the oven for 1 hour.
  • Let the beets cool down.
  • Trim ends and peel skins.
  • Cut the beets into small pieces.

(We suggest to use gloves and parchment paper to minimize cleanup.)

 

FOR HERLOOMS TOMATO:

  • Cut the heirlooms tomato in 4 and cover in olive oil and let them rest there until everything else is ready.

 

FOR AVOCADO ROSE:

  • Choose the avocado, not to soft but not too hard either.
  • Cut the avocado in half and peel off the skin. 
  • Lay one half of the avocado, cut side down and slice it very thinly.
  • Form a long line with the slices overlapping each other and then starting from one end curl the avocado slices toward the center until you get a rose.
  • Squeeze some lemon on top for stopping the browning of the avocado.

 

FOR RUCOLA:

  • Choose the best rucola leaves you can find and season them with Olivia oil, salt and pepper.

Serves

  • Chose a nice bowl (preferably deep).
  • Place the rucola on the bottom of the bowl.
  • Season the avocado with salt and pepper and place it in the middle of the bowl it has to be the star of the dish.
  • Now place the beetroots and tomato’s all around the avocado (season the tomatoes and beets before place them).
  • For finishing add some coconut yogurt and sprinkle some pumpkin seeds.
  • Chef's Tip

    We suggest to use gloves and parchment paper to minimize cleanup when you prepare beetroot.

    The Restaurant

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