Pomegranate Ricotta Salad



Sigdal quinoa and sunflower gluten-free
Baby greens (spinach, rocket and lettuce)
1/2 broccoli
1 clove of garlic
½ lemon juice
Cherry tomatoes
Ricotta cheese
1 fresh pomegranate
olive oil
Salt and freshly ground pepper




Wash and cut the broccoli into small florets. Peel and chop one clove of garlic. Pour a dash of olive oil into your pan and heat. Fry the chopped garlic in it. Then add the broccoli. After 1 minute of cooking, add a few tablespoons of water. Cover the pan and cook for 2 to 3 minutes, stirring occasionally, then set aside.

Cut the pomegranate into quarters and remove the seeds, discarding any white membranes.

Wash and cut the cherry tomatoes in half.

Wash the salad leaves and arrange them on the plates. Add some broccoli flowers, cherry tomatoes, pomegranate seeds, and several spoonfuls of Ricotta.

Season with a drizzle of olive oil, lemon juice, salt and pepper to taste.

Finish by crumbling some gluten-free Sigdal quinoa and sunflower crisps and serve immediately.

With Sigdal, dare healthy excess!