Preparation time: 30 minutes

Quantity: 1 sandwich


For the almond ricotta:

  • 80 g raw whole almonds
  • 30 ml of water
  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 2 tbsp. malted yeast
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • 1 pinch of pepper

For the sandwich:


Prepare the almond ricotta:

  1. The day before, soak the almonds in water at room temperature. For an “quick” version, soak the almonds the same day in very hot water for 30 minutes. Drain and carefully rinse the almonds.
  2. Place the almonds in a blender along with the remaining ingredients. Blend until you get a moist, grainy mixture with a consistency similar to ricotta cheese. If it is too dry, add a little more water.
  3. Place the almond ricotta in a container, cover and keep in a cool place.


  1. Brown the HARi&CO green lentil patty in a dry pan.
  2. Cut the baguette in half, spread with the almond ricotta base and top with the basil leaves, the slices of marinated pepper, the HARi&CO green lentil patty cut in half and fresh arugula.

Recipe by Alice Pagès

Enjoy your meal!

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