




Spring Buddha Bowls with
Bayonne Ham PGI
serves 4
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INGREDIENTS :
* Dressing
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30 ml (2 tbsp.) soy sauce
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60 ml (¼ cup) toasted sesame oil
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15 ml (1 tbsp.) fresh chives, chopped
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Freshly ground pepper
* Bowls
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1 L (4 cups) brown rice or spelt, cooked
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16 cherry tomatoes, halved
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250 ml (1 cup) baby spinach
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2 Lebanese cucumbers, thinly sliced
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2 pink grapefruits, supremed
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250 ml (1 cup) Chinese cabbage, thinly sliced
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Flesh of 2 avocados, chopped
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8 thin slices of Bayonne ham PGI
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125 ml (½ cup) walnuts, roasted and crushed
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INSTRUCTIONS :
* Dressing
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In a bowl, stir all the dressing ingredients together with a whisk. Add pepper. Set aside.
* Bowls
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Divide the rice among bowls and place the tomatoes, spinach, cucumbers, grapefruit segments, cabbage and avocado side by side.
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Garnish with Bayonne ham PGI and sprinkle with walnuts. Drizzle with dressing.