150 g quinoa, 150 g small lentils, 150 g carrots, 1 shallot, thyme, sage and rosemary, 700 ml vegetable stock, salt and pepper, extra virgin olive oil, 400 g baby plum tomatoes.
For the quenelles: 30 g Niçoise olives, 30 g capers in salt, well-rinsed, 100 g robiola cheese, 160 g fresh goat cheese, 100 g fresh ricotta
Wash and peel the carrots and chop them finely, together with the shallot. Rinse the quinoa and lentils thoroughly under running cold water and drain well. Place everything in a casserole with 2 tablespoons of extra virgin olive oil and sauté over medium heat, stirring continuously. Add a generous amount of vegetable stock and bring to the boil. Cover the saucepan with a lid and simmer for 8-9 minutes. If necessary, add more stock.
Place the chopped herbs in a bowl, drizzle some olive oil over them and season with salt and pepper. Fill 6 individual small pots with the mixture. Rinse the baby plum tomatoes, cut them in half and swiftly sauté with some oil, olives and capers. Using a fork, mix the cheeses together until they are well blended and have a creamy consistency, then, using two spoons, make the quenelles. Serve the casserole garnished with the sautéed tomatoes and cheese quenelles.
Extra virgin olive oil Garda Pdo Turri
A fine and elegant oil to the palate: soft, it has a vegetable flavour of artichoke and notes of almond.