Ingredients
- 150 g Red bell pepper
- 150 g Fennel
- 150 g Radishes
- 150 g Ripe mango
- 10 g Finely chopped fresh ginger
- Juice of 1/2 lime
- 150 g Bio Légumaise Thai, red curry with coconut
- 20 g fresh coriander
- cup of Ghoa Cress - Koppert Cress
- Strong dash of Iluigi olive oil
- Coarse sea salt mill – Verstegen
Instructions
Salad mix:
1. Cut equal cubes of bell pepper, fennel, radish and mango.
2. Finely chop cilantro.
3. Mix everything with olive oil, sea salt, lime juice and ginger.
Finish:
1. Divide the mix over the 4 bowls. Spoon the Légumaise on top.
2. Finish with the cress.
Recipe : Frank Fol – The Vegetables Chef®
Plate : Wild Moon large deep ceramic
