Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | 250 g rabbit legs |
| 150 grams | Squid; diced |
| 20 grams | Black olive; diced |
| 30 grams | Sundried tomatoes; diced |
| 50 grams | Red pepper; diced |
| 2 grams | Garlic cloves |
| 10 grams | Pesto |
| 2 \N | Yellow bell peppers |
| 2 \N | Red bell peppers |
| 12 \N | Cloves garlic |
| 400 grams | Spinach |
| 1 \N | Courgette; large |
| 1 \N | Aubergine; small |
| 150 grams | Green beans |
| \N \N | Thyme |
For rabbit - pan fry the squid, then the red pepper. Add black olive and sundried tomatoes, garlic and thyme. Drain and add pesto, stuffed rabbit leg. Sear in a hot pan and roast in the oven for 12-15 minutes. Leave to rest for 10 minutes.
Grill the aubergine and courgette. Blanch the beans, roast peppers and garlic. Cook the spinach in olive oil.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.