INGREDIENTS
Salad:
7 oz Fiorella DI TOMINO Original
2 carrots
1 bunch asparagus
1 bunch radishes
1 cup basmati rice
2 tbsp. oliveoil
2 tbsp. spring onions, minced
Salt & pepper
Sour Cherry Dressing:
2 tbsp. sour cherry preserves
2 tbsp. oliveoil
1 tbsp. orange juice
1 bunch chives
INSTRUCTIONS
1. Wash the carrots and radishes, then cut in half lengthwise. Wash the asparagus and trim the woody ends. Cook the rice according to the package directions and keep warm.
2.Preheat the oven to 392°F top/bottom heat (356°F convection). Arrange the carrot halves, asparagus pieces and radish halves on a baking sheet. Drizzle with a bit of olive oil, then season to taste with salt and pepper. Roast for about 15–20 minutes.
3.To make the dressing, combine sour cherry preserves, olive oil, and orange juice in a small bowl. Season to taste with salt and pepper.
4.Cut Fiorella DI TOMINO Original into small pieces. Transfer the basmati rice to a large serving plate. Arrange the roasted carrots, asparagus, radishes and Fiorella DI TOMINO Original on top. Drizzle with dressing, then garnish with chives.