Serves 4
Ingredients
6 Pollo Fino (roasted chicken leg with skin)
12 - 15 thin slices of pork belly bacon
9 tbsp. peeled almonds
6 tbsp. BIO PLANÈTE Oil Mixture for Pizza & Pasta
½ bunch of parsley
Salt and pepper
fireproof barbecue or roulade skewers
Ingredients for the Cashew Creme:
100 g cashews
20 g sunflower seeds
15 g malt yeast
½ clove of garlic
Salt
Ingredients for the dressing:
25 ml BIO PLANÈTE Milk Thistle Oil
5 tbsp. BIO PLANÈTE Rapeseed Oil Virgin
1 tbsp. mustard
1 tsp. lemon juice
1 clove of garlic
Ingredients for the Vegetables:
200 g green asparagus
200 g shelled peas
1 clove of garlic
12 red radishes
1 green radish
1 carrot
50 g red cabbage
100 g quinoa
1 tbsp. pumpkin seeds
Finely chop the almonds and parsley and mix together. The BIO PLANÈTE Oil Mixture
for Pizza & Pasta and season with salt and pepper.
Wash pollo finos, pat dry with paper towels and place skin side down. Spread almond and parsley filling on top and roll up the pollo finos tightly.
Overlap the bacon to make 2 to 3 slices each, wrap the chicken rolls with it and stick it on the skewers.
On the grill grate, first grill the skewers vigorously on both sides and then cook through in a heat-reduced area, turning several times. Serve with some baguette.
Bon appétit!
USED PRODUCTS
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