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Cook frozen beans for 6 minutes in boiling water. The beans are still slightly crisp. Drain and set aside

Meanwhile, cook the broccoli florets only 10 minutes.
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Pour cereal mixture into a large pot of boiling salted water. Cook for 10 minutes over low heat, uncovered.

During the cooking of cereals and vegetables, prepare the almond cream with mustard. In a pot, add hot water, vegetable stock, almond puree, mustard and cornstarch. Whisk until smooth.

Add a portion of the almond cream on cereal. Mix one part cream bean. Arrange on plates as desired.

Ingredients:

• 450g frozen beans
• 400g frozen broccoli florets
• 240 g mixed grains and legumes * For the almond cream with mustard:
• 500 ml of hot water
• 1 cup vegetable broth powder coffee **
• 2 cup chopped almonds puree
• 1 cup mustard
• 1 cup corn flour
• freshly ground black pepper

Total time: Preparation + cooking time: 30 min
Yield: 4 people