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Vegan Tortelloni Red Lentils, Lemongrass & Moringa with a seaweed and avocado salad

For 4 persons - Preparation time: 15 min.


  1. Bring a generous amount of water with a pinch of salt to boil
  2. Put the mixed salad in a bowl.
  3. Add the seaweed, samphire and sesame oil and mix together.
  4. Divide the mixture over the plates on which you want to serve it.
  5. Wash the cucumber and cut into cubes. Place on the mixed salad.
  6. Cut the avocado in half, remove the stone and scoop out the pulp. Cut into cubes and divide over the salad.
  7. Cook the tortelloni al dente in the salted water (see packaging). Drain the tortelloni and rinse briefly under cold running water. Drain in a colander.
  8. Garnish the salad with the tortelloni, seaweed caviar and sesame seeds.

Tip: Seaweed, samphire and seaweed caviar are available in the better supermarket.

Buon appetito!



  • 500g tortelloni Red Lentils, Lemongrass & Moringa
  • 150g mixed salad of your choice, washed
  • 4 tablespoons seaweed (wakame)
  • 3 tablespoons samphire
  • 1 cucumber
  • 1 avocado
  • 1 tablespoons sesame oil
  • 3 tablespoons sesame seeds
  • seaweed caviar

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