70 g brown rice
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35 g coarse textured soya
230 g carrots and turnips
olive oil
soy sauce
bay leaf
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90 g watercress
40 d Kale
sauce: 1 vol sesame puree + 1/2 agave syrup + 1/2 cider vinegar + black sesame salt
1 cook the rice, do not season
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Rehydrate the proteins in warm water with a little brown miso for 15 minutes. Put 1/2 cm of olive oil in a frying pan over high heat and brown the proteins for 10 minutes. At the end (if you like) add a dash of soy sauce.
Cut the carrots and turnips into 1/2 cm pieces and sauté them in a pan over high heat in a little oil. Let simmer for an hour, covered, with the protein and bay leaves.
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Macerate the kale (without the stems) in lemon and salt for one night, pressing it. Mix with watercress and season with sauce and black sesame salt.