THE GREEN MOUNTAIN plant-based sesame-coriander fillet
Ingredients
1
bell pepper
200
g
green asparagus
0.5
Bunch(es)
coriander
20
g
ginger
1
jalapeños
2
Clove(s)
garlic
1
ts
black sesame seeds
1
ts
white sesame seeds
6
tb
olive oil
2
tb
vinegar
Some
coarse sea salt
Some
pepper
Preparation
1. For the sesame and coriander dressing, roughly chop the coriander. Then finely chop the ginger, jalapeños and garlic and add to a bowl together with the teaspoon of black sesame seeds and the teaspoon of white sesame seeds. Add the olive oil, vinegar, coarse sea salt and coarse ground pepper and mix well with a fork.
2. Grill the vegetables (pepper and asparagus) on a high heat for two minutes.
3. Turn down the heat a little and, together with the vegetables, grill the plant-based fillet for five minutes on each side until some nice grill lines are visible.
4. Serve the grilled vegetables and plant-based fillet with a few spoonful’s of dressing and enjoy.
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