500 grams of scampi 1 dl Steel cut oats 1 avocado 1 carrot 1/2 cantaloupe melon A handfull of asparagus beans Fresh tarragorn Fresh mint leaves 3 dl chicken or vegetable stock
Cook steel cut oats in stock for 15-20 minutes. Strain the cooked oats to remove access liquid and receive better texture. Prep and cut avocado, melon and carrot. Boil the asparagus beans for a minute i salted water. Finish by frying scampi, carrot and fresh tarragon in a hot pan, using a touch of oil.
Plate the dish in a bowl, starting with the steel cut oats, and decorating the sides as picture shows.
A super healthy and super tasteful summer dish, that will keep you going for long.