Para el macerado:
✔ 2 vaso de vino tinto
✔ 1 naranja
✔ 1 cebolla
✔ Unos granos de pimienta negra
✔ 2-3 clavos de olor
✔ 1 cucharadita de mostaza
✔ 2-3 hojas de laurel
Para el bol:
✔ 250 g de ragoût al ajillo
✔ 100 gr de hojas de espinacas frescas
✔ 1 aguacate
✔ 1 tomate
✔ 80 g de arroz integral
✔ 150 g de guisantes frescos
✔ Aceite de oliva
✔ Aceite de oliva ahumado
✔ Sal en escamas
1. Prepara un marinado cortando los ingredientes en trozos medianos (la naranja con la piel), mezcla bien y sumerge en él el pavo, dejándolo reposar durante 4 horas en el frigorífico.
2. Pasado el tiempo, retira y escurre bien en papel secante. Reserva.
3. Hierve los guisantes y el arroz por separado, y cuando estén al dente, retira y escurre.
4. En una sartén con un poco de aceite de oliva saltea el ragoût hasta que esté cocinado.
5. Monta el bowl poniendo en el fondo el arroz, y encima el ragoût, las hojas de espinacas, el aguacate cortado en dados, el tomate cortado en dados y los guisantes, todo sin mezclar.
6. Aliña con aceite de oliva ahumado y sal en escamas.
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