Pasta El Dorado

Boil plenty of salted water and cook the pasta for 3 min, remove from heat, pass through a sieve and set aside. (To avoid sticking you can add some olive oil).

INGREDIENTS^* 4 portions:

• 1 El Dorado red lentils pasta box
• 250 gr / Mezclum (vegetables mix)
• 1 un. / Beet
• 1 un. / Carrot
• 1 un. / Yellow pepper
• 150 gr / cherry tomatoes
• 2 pieces / Avocado Hass
• 1 tbsp / black sesame seed
• 1 tbsp / Sunflower seeds
• 7 tbsp / balsamic vinegar
• 4 tbsp / olive oil
• 1 tbsp / Ground Panela
• Salt
• Pepper

PREPARATION:

• Boil plenty of salted water and cook the pasta for 3 min, remove from heat, pass through a sieve and set aside. (To avoid sticking you can add some olive oil).
• Peel the beet and cut it into cubes, mix it with 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil, ½ tablespoon of ground panela, salt and pepper to taste. Then put in a refractory and bake at 250°C for 30 minutes or until the beet is tender.
• Peel and cut the carrot into thin strips, separate.
• Peel and cut the avocado, separate.
• Peel and cut the pepper into thin strips, removing the seeds, separate.
• Mix all the ingredients: pasta, mezclum, beet, carrot, avocado, pepper, cherry tomatoes and finish with sunflower seeds and black sesame seeds.
• For the vinaigrette, mix the remaining 6 tablespoons of balsamic vinegar with the remaining 3 tablespoons of olive oil (add the oil in the form of a thin wire to achieve an emulsion) add ½ tablespoon of ground panela remaining, salt and pepper to taste, Mix again and season the salad.