Rice with palm hearts, Tom Kha puree and salad of young spinach

Prepare the rice as indicated on the packet.

Mix the Thom Kha paste with the hummus and plant-based cream until combined. This will be our mixture.

Mix the fruit dessert with lime juice to make a dressing and set aside.

Heat olive oil in a pan and fry the hearts of palm until golden brown. Season with salt and pepper.

Once the rice is ready, dress the plates. Using the mixture, make a half-moon on each plate, fill a ring with rice and top with the hearts of palm.

Finish with young spinach, dressing and pomegranate seeds.