| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 4 |
|
250 g rabbit legs |
| 150 |
g |
Squid; diced |
| 20 |
g |
Black olive; diced |
| 30 |
g |
Sundried tomatoes; diced |
| 50 |
g |
Red pepper; diced |
| 2 |
g |
Garlic cloves |
| 10 |
g |
Pesto |
| 2 |
|
Yellow bell peppers |
| 2 |
|
Red bell peppers |
| 12 |
|
Cloves garlic |
| 400 |
g |
Spinach |
| 1 |
|
Courgette; large |
| 1 |
|
Aubergine; small |
| 150 |
g |
Green beans |
|
|
Thyme |
INSTRUCTIONS
For rabbit - pan fry the squid, then the red pepper. Add black olive and
sundried tomatoes, garlic and thyme. Drain and add pesto, stuffed rabbit
leg. Sear in a hot pan and roast in the oven for 12-15 minutes. Leave to
rest for 10 minutes.
Grill the aubergine and courgette. Blanch the beans, roast peppers and
garlic. Cook the spinach in olive oil.
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