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Ravioles Bowl

Starter
Serves
2
Cooking time
2min

Ingredients

  • 8.5 oz frozen ravioles du Dauphiné
  • 1/2 bunch radishes
  • 1 avocado
  • 7 oz cherry tomatoes
  • ½ cucumber (5-7 oz)
  • 2 handfuls young salad leaves
  • 2 slices smoked salmon
  • 4 tbsp salad dressing
  • 1 tbsp Za’atar or Provence herbs
  • 1 tsp lemon juice
  • Salt
  • 1 tbsp olive or avocado oil
  • 1 tbsp sesame seeds

PREPARATION

Prepare the Vegetables :

  • Peel and thinly slice the cucumber. Put it in a bowl with the za’atar and a little salt and stir. Put to one side.
  • Remove the stems and leaves from the radishes, wash and slice them.
  • Wash and halve the cherry tomatoes.
  • Slice the avocado and cover with lemon juice and sesame seeds.

Cook the Ravioles :

  • Fill a large saucepan with water and bring to the boil.
  • Put in the ravioles, bring the water back up to a simmer and cook for 2 min.
  • Remove the ravioles with a slotted spoon.
  • Put them in a mixing bowl and stir through the oil to coat them.

Plate and serve :

  • On a large salad plate, arrange the salad vegetables, smoked salmon and salad leaves in an pretty pattern.

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