250 g I Salvaminuti Quinoa, Lentils and Sesame Seeds
100 g courgette
10 mini mozzarella balls
2 lemons
1 packet of blueberries
3 tablespoons of balsamic vinegar
extra virgin olive oil, salt and pepper
turmeric
Cook the Quinoa, Lentil and Sesame Seed mix in plenty of salted water for 12 minutes. Once cooked, drain and leave to cool.
Cut the courgette into small slices, cover with the lemon juice and turmeric, and add salt and a drizzle of oil.
Put the blueberries, balsamic vinegar and a pinch of salt in a blender. Blend well until you get a smooth sauce.
Cut the mozzarella into slices.
Using a ring mould, plate up the Quinoa, Lentil and Sesame Seed mix, mozzarella and marinated courgette.
