Pour 2 personnes

De 15 à 30 minutes


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1. Infusion:

In a saucepan, bring water to a boil. Put the bag of tea and mint leaves. Turn off the heat, cover with paper film. Book.

2. Mixture cereals lenses:

Collect the lemon Supreme. Keep the juice from the rest. Make Cook for 10 min mixing, drain. Let cool. In a bowl, combine the shallot snipped”, Chiseled, mint lemon juice. Salty, peppery. Add a teaspoon of Espelette pepper and potato starch.

3. Zucchini Maki:

Cut using a mandolin from slices of Zucchini (about 2 mm), put them on a plastic film, salt pepper, place the mixture of cereals and dried vegetables. Roll like a maki. Well tighten and set aside in the refrigerator.

Peel pears and cut into slices.

4. Zucchini Chips:

Cut thin slices of Zucchini on the mandolin, put them in oil. Remove colouring. Season with salt and pepper.

5. Dressage:

In the bottom of the plate, place the PEAR slices. Put the top maki. On the maki, drop a few supremes lemon as well as the zucchini chips.

Remove the tea bag and the broth mint leaves. To reduce to have a juice with taste. Put 5 CS of infusion around the maki.

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