Bowl with crispy pops, avocado, pickled radish, and garlic aioli

A colorful and nourishing bowl that combines crispy breaded Pops with creamy avocado, tangy pickled radish, roasted carrot with cumin, and fresh greens. Finished with a smooth garlic aioli for extra flavor and balance.

2 servings

ingredients:

  • 5–6 Chef Patrick’s breaded Pops
  • 1 ripe avocado
  • 50 g pickled radish
  • 30 g bean sprouts
  • 50 g baby spinach
  • 6 cherry tomatoes
  • 2 medium carrots
  • 1 tsp cumin
  • 1–2 tsp olive oil
  • salt and pepper to taste

extras:

Garlic Aioli Dressing

  • 100 g mayonnaise
  • 1 garlic clove (grated or pressed)
  • 1 tsp lemon juice
  • ½ tsp olive oil
  • salt and pepper to taste

preparation:

Roasted Carrots with Cumin:

  • Peel the carrots and cut into thin sticks or slices.
  • In a bowl, toss with olive oil, cumin, salt, and pepper.
  • Roast at 200°C for 15–20 minutes until tender and lightly caramelized.

Pops

  • Deep-fry at 180°C for 3–4 minutes.
  • Drain on paper towels.

Garlic Aioli

  • Mix mayonnaise, garlic, lemon juice, olive oil, salt, and pepper.
  • Whisk until smooth and creamy.

Assembling the Bowl

  • Place baby spinach at the bottom of the bowl.
  • Add sliced avocado, pickled radish, bean sprouts, and halved cherry tomatoes.
  • Arrange the roasted carrots with cumin.
  • Place the crispy Pops in the center.
  • Drizzle with garlic aioli.

Decoration

  • Sprinkle with black sesame seeds or fresh cilantro to add an Asian touch and visual contrast.

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