Post-holiday ZERO WASTE with Naturrino pâté

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  •  Post-holiday ZERO WASTE with Naturrino pâté

Post-holiday ZERO WASTE with Naturrino pâté



Salad: 2 handfuls corn salad

1 packaging Naturrino Baked Pâté

2-3 tablespoons blue poppy seeds

2 small cooked beets

3 pear halves in vinegar

1/2 pomegranate

4 Brazil nuts

2-3 prunes

Dressing: 5-6 tablespoons rapeseed oil

1 clove garlic

2 teaspoons honey

1 teaspoon honey mustard

2 tablespoons white wine vinegar

salt, freshly ground pepper


Prepare sauce: crush garlic in a press and to mix it with oil, honey, mustard, vinegar, salt and pepper.
Crush pâté with a fork and mix with finely chopped prunes. Make balls from the paste with a diameter of about 1 cm (it’s best to do it while wearing gloves), and then roll them in the poppy seeds. Cut beets into small pieces with a knife or use a cookie cutter to make stars. Cut pears cut into half moons. Use a spoon to remove pomegranate seeds. Finely chop Brazil nuts.
On a platter put alternately the corn salad, beet, pear, poppy seed pâté balls pate and pomegranate seeds. Pour dressing and finally sprinkle chopped Brazil nuts.