Maki of Zucchini tea infusion lemon Mint and mixture of cereals and SABAROT lenses
- 1 Zucchini
- 80g of mixed cereals and lentils Sabarot
- 1 lemon
- 1 shallot
- 1 PEAR
- Fresh mint leaves
- 1 CC of Espelette pepper
- 1 CC of potato starch
- Lemon green tea
- Olive oil
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.
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.
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.
You want to print this recipe? During the preview, remember to click the elements you want to remove for custom printing!