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Others ingredients

  • 0.5 pumpkin
  • 3 small chioggia salads
  • 1 zucchini
  • 0.5 celeriac
  • 1 fennel
  • 1 leek
  • 1 small cauliflower
  • A few sprigs of purple or green kale
  • Natural couscous seeds steamed or pilaf


  1. 1

    Rinse the vegetables. Cut the cauliflower and fennel into 2 cm thick slices, the celeriac into 2 cm thick sticks, the courgette and leek in half lengthwise and then into 6 sections. Cut the salad in half and the half pumpkin in 6 slices. Remove the hard stems from the kale.

  2. 2

    Turn on the oven at 180° (th. 6). Put the vegetables in a salad bowl and sprinkle with tangerine oil. Mix well so that they are all lightly oiled. Spread them on the baking sheet lined with baking paper and sprinkle with a little fleur de sel.

  3. 3

    Slide the vegetables in the oven and let cook for 20 to 30 minutes, turning the vegetables over and removing those that are cooked, tender under the tip of a knife, or crispy like kale.

  4. 4

    Divide the vegetables among six plates, sprinkle them with white balsamic and serve immediately, sprinkled with a few grains of couscous.