Delights of the market garden
Silvia Varona has prepared a dish that combines the best vegetable produce from the garden with various sources of protein, including the Moringa´s complete vegetable protein.
Let´s see how to prepare these treats.
- Moringa Leaves
- Moringa powder
- 5 medium-sized potatoes
- 1 bunch of green asparagus
- 1 tomato
- 6 eggs
- Pink Himalayan
- Black pepper
- Wheat flour
- Grated Parmesan cheese
- Extra virgin olive oil
- Balsamic cream vinegar
If you are thinking of using the Moringa in your cooking, take part in the #RetoMoringa2017. Find out here how, and what you can win.
Peel the potatoes, slice and boil. When cooked, mash and mix together with a couple of tablespoons of Parmesan cheese, a dash of cream, a spoonful of butter, a pinch of salt and pepper and 2 teaspoons of Moringa.
With this mixture, form small balls, roll in the flour, dip in the egg and cover with breadcrumbs. Repeat with the egg and breadcrumbs and fry in very hot oil. Drain and put to one side.
Wash, chop the asparagus and lightly fry in extra virgin olive oil. Add the Himalayan rose salt, the Moringa leaves and cook until ready.
Beat 4 eggs, season to taste, add the Moringa leaves and put the mixture in the frying pan with the asparagus. Dice the tomato, season with salt, Moringa, oil and vinegar.
Serve the scrambled asparagus in a serving dish, preferably transparent.
The tomato is placed with 4 potato balls in an attractive bowl separately.