Ateliers et Saveurs reinvents itself

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Green peas curry vinaigrette, tangy yogurt, crunchy won ton chips

Brunch, Vegetarian, Salted, Vegetables and Fruits


Recipe for 2

Green peas

100 Gr
2 Tbsp
Olive oil
1 Tbsp
White balsamic vinegar
0.50 Tsp
1 Tsp
Curry powder
0.50 Unit(s)
Lime juice


0.50 Unit(s)
Lime juice
75 Gr
Plain greek yogurt 0%
1 Dash(es)
Olive oil


4 Leaf(ves)
Wonton wrappers
1 Unit(s)
Lemon zests
4 Dash(es)
Olive oil
3 Sprig(s)
Fresh cilantro
1 Unit(s)
Green onion
  • Salt and pepper

Preparation time: 20.00 min

  • Before the Class

    Bring to a boil a pot of salted water and cook the peas for 5 to 8 min. Taste to make sure they re cooked. Drain and pour in ice cold water to fix the color.

    Remove cilantro leaves from the stems.

    Press the lime juice.

    You will need 2 big bowls and 2 spoons for this recipe.

  • Prep

    In a bowl, mix with a whisk white balsamic vinegar or apple cider with olive oil.

    Add the hot sauce and the curry powder or cumin.

    In another bowl with the peas, pour 2 large spoons of the vinegar dressing and let infuse in the fridge.

  • Won ton chips

    Slice all the won ton squares diagonally.

    On a baking tray with parchment paper, drizzle a dash of olive oil, season with salt and pepper on the won tron triangles and bake them in the oven for about 5 minutes.
    Remove from oven once golden and let cool down aside.

  • Yogurt

    In another bowl, pour the yogurt, add half of the lime juice and season witl salt, pepper and olive oil. Mix well.

  • Plating

    Arrange on a plate a bit of yogurt, make a well and pour some green peas in the well.
    Add some green onions and garnish with some chips around.
    Sprinkle some curry powder and drizzle with a dash of olive oil.

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Tuesday, March 16th17:30 to 19:00
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