What to serve to balance the richness of cheese fondue? We found the answer in a column with the wonderfully British name "Yotam Ottolenghi's recipes for tinned pulses." These caramelized onions joined quinoa (red and white), pepitas, avocado, lemon juice, parsley, basil and (tinned!) chickpeas.Saturday, March 24, 2018
Not too cheesy
What to serve to balance the richness of cheese fondue? We found the answer in a column with the wonderfully British name "Yotam Ottolenghi's recipes for tinned pulses." These caramelized onions joined quinoa (red and white), pepitas, avocado, lemon juice, parsley, basil and (tinned!) chickpeas.