Braised savoy cabbage with date cream, quinoa and beetroot juice
Preparation
Squeeze the beetroot in a juicer. Cook the quinoa in boiling water for 12 minutes. Simmer the Savoy cabbage in a pan in oil, garlic and a ladle of water until al dente. Pit the dates and blend with the water to create a cream. Serve the quinoa with the Savoy cabbage and date cream.
Serves 4:
- 300 g Savoy cabbage
- 150 g quinoa
- 300 g beetroot
- 40 g extra virgin olive oil
- 1 orange
- Maldon salt
- 60 g dates
- 20 g water
- 1 garlic clove
- 1 chilli pepper
