Milk
2 cups of water
1 cup of rolled oats
2 tablespoons of sweet cornstarch
1 teaspoon of oregano
1/2 teaspoon of sea salt
Stuffing
1/2 cup of the green part of scallion, chopped
1/4 cup of the white part of scallion, chopped
3 tablespoons of pimentos, chopped
2 tablespoons of sunflower oil
1/2 teaspoon of nutmeg
400g of cooked and mashed palm heart
1 large onion, chopped
Sea salt to taste
Green Salad
1/3 cup of black olives, sliced
12 dried dates, cut into strips
3 tomato slices
1 small avocado, sliced
1 small handful of American lettuce
1 small handful of red lettuce
1 small handful of arugula
Dressing
1/2 cup of olive oil
1/2 cup of soy sauce
2 tablespoons of grated and squeezed ginger (or its juice)
To grease
Sunflower oil
To decorate
3 tablespoons of pimentos, chopped
Accessory
Non-stick skillet with a 20cm diameter
Milk
2 cups of water
1 cup of rolled oats
2 tablespoons of sweet cornstarch
1 teaspoon of oregano
1/2 teaspoon of sea salt
Stuffing
1/2 cup of the green part of scallion, chopped
1/4 cup of the white part of scallion, chopped
3 tablespoons of pimentos, chopped
2 tablespoons of sunflower oil
1/2 teaspoon of nutmeg
400g of cooked and mashed palm heart
1 large onion, chopped
Sea salt to taste
Green Salad
1/3 cup of black olives, sliced
12 dried dates, cut into strips
3 tomato slices
1 small avocado, sliced
1 small handful of American lettuce
1 small handful of red lettuce
1 small handful of arugula
Dressing
1/2 cup of olive oil
1/2 cup of soy sauce
2 tablespoons of grated and squeezed ginger (or its juice)
To grease
Sunflower oil
To decorate
3 tablespoons of pimentos, chopped
Accessory
Non-stick skillet with a 20cm diameter
Milk
Blend all the ingredients in a blender until smooth and homogenous
Grease the non-stick skillet with olive oil and heat it up
Spread three tablespoons of the batter onto the skillet
Fry for two minutes or until the bottom is cooked
Flip and fry for another two minutes
Repeat the process with the remaining batter
Stuffing
Sauté the onion and white part of scallion in olive oil, stirring occasionally, for 10 minutes or until golden brown
Season with salt
Add the palm heart and nutmeg, mix well, and cook over low heat with the lid on for 10 minutes or until the palm heart is tender
Blend half of the stuffing in a blender until smooth
Mix with the rest and reheat
Add the green part of scallion, mix well, and remove from heat
Distribute the stuffing among the crepes and fold them in half
Green Salad
In individual plates, distribute the lettuce leaves and top with slices of avocado, dates, tomato, and black olives
Dressing
Mix soy sauce, ginger juice, and olive oil until thick but still pourable
Assembly
Next to the green salad, place a crepe and sprinkle pimentos on top
Serve with the dressing
If desired, garnish with more black olives.
