2 persons

30 minutes

Roasted Tindola

250 g Tindola, cut into wedges

2 tbsp sesame oil

Salt and pepper to taste

Moringa Pesto

1 cup moringa leaves, washed

1/2 cup roasted peanuts

2 cloves garlic, finely chopped

1 tbsp fresh ginger, finely chopped

2 tbsp soy sauce

3 tbsp rice vinegar

1/4 cup sesame oil

Salt and pepper to taste

Roasted Tindola with Moringa Pesto

Preheat the oven to 200°C.

Divide the tindola segments over a baking tray and sprinkle them with the sesame oil. Add salt and pepper to taste. Roast the tindola in the oven for 15-20 minutes, or until crispy and lightly browned.

Strip the leaves from the branches and keep some loose leaves aside for garnish. Mix all the ingredients for the pesto in the food processor until smooth.

Spoon the roasted tindola into a bowl and serve with the pesto. Chop the peanuts finely and divide them together with the loose moringa leaves over the tindola segments and pesto. Dip the roasted tindola wedges in the moringa pesto and enjoy this exotic treat!

Tindola met Moringa pesto


Tindola (Tindora)

Tindola originates from the same family as cucumbers and has many similarities in appearance. Smooth green skin on the outside and small seeds on the inside. This vegetable is a lot smaller than its well-known relative and is therefore also called a mini cucumber. Unlike (mini) cucumbers, the tindola is not eaten raw. Tindola tastes a little sour when eaten raw, but otherwise they are quite neutral.



Moringa leaves

These beautiful leaves are the leaves of the moringa tree, which is often affectionately called the wonder tree. Moringa is becoming increasingly popular as a superfood. The plant is very nutritious and provides a caffeine-free energy kick. A cup of ‘miracle tea’ in the afternoon and say goodbye to your energy crash!


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