Vegetarian pilaf with sheep’s cheese

This recipe was created in honour of my friend Martin Thám, who is an official instructor of the Wim Hof Method.

At the Power Camp I organise regularly, at the vegetarians’ request I gave some thought to how to give them the same taste experience I get from the original paella. I used fresh vegetables and added real Slovak unpasteurised sheep’s cheese, which for me – in combination with vegetables and the select Powerlogy Deortegas olive oil – is a downright gourmet experience

Ingredients:

• 400 g arborio rice (careful, no other kind)
• Deortegas Organic Extra Virgin Olive Oil Hojiblanca 500 ml
• saffron or a yellow Moroccan spice mix
• sea salt
• a sprig of rosemary (fresh or dried)
• 400 g courgette, aubergine, green beans
• 200 g beans of your choice
• 150 g chopped tomatoes
• 1 red pepper
• fresh parsley
• fresh sheep’s or goat’s cheese

Method:

Preparation time: 60 min.

Number of portions: 4

1. Soak the beans for a few hours and then par-boil them.
2. Pour olive oil into a pan and fry the aubergine, green beans and courgette in it.
3. Add the spices, the sprig of rosemary and the ordinary beans with the chopped tomatoes.
4. Sauté for a moment and then add the rice
5. Pour in 1 l of water and leave it to cook over a low flame.
6. Season generously with salt and, at the end, add the red pepper, once the rice is already taking up the liquid it absorbs.
7. Serve sprinkled with sheep’s cheese and parsley, and anyone who fancies it can add chilli or a few drops of lemon.