Nourish Bowl Emmental cheese Entremont

Ingredients

• 2 glasses of Quinoa
• 100g Entremont Emmental Cheese Portions
• ½ broccoli head
• 100g mange-tout peas
• 200g pumpkin
• 8 mini red peppers
• 100g red cabbage
•  ½ onion
• 15g butter
• 15cl olive oil
• 1 tbsp sweet mustard
• Juice of half an orange
• 30g roasted hazelnuts 
• 30g butter
• 1 garlic clove, crushed
• 1 sprig thyme
• Salt and pepper

Preparation

Peel and finely chop the onion. In a saucepan, sweat the onion with 15g of butter. Add the quinoa, stir, and cook for 2 minutes. Add 4 glasses of water and turn up to full heat. When the water begins to boil, cover and lower the heat. Simmer on a very low heat for about 15 minutes. Separate the cooked grains with a fork and season to taste.

Cut the pumpkin into cubes of about 1 cm. In a pan, melt 15 g butter with the crushed garlic clove and sprig of thyme. Add the pumpkin cubes and cook over a medium heat for 10 minutes.

Roast the mini peppers drizzled with olive oil in the oven at 200°C for 10 to 15 minutes.

Wash the broccoli and cut into florets. Blanch the broccoli and mange-tout peas in salted boiling water. Drain and cool under a stream of cold water.

Prepare the sauce by mixing the mustard and orange juice, season, and whisk while drizzling in the olive oil.

Cut the Entremont Emmental cheese portions into cubes and begin to arrange the nourish bowl.  Arrange all the ingredients, alternating the colours and putting the cubes of Entremont Emmental cheese portions in the middle. To finish, drizzle with the sauce and sprinkle with roasted hazelnuts.

Photo credit: Stéphanie Iguna@Geekandfood