Borage pesto, daikon consommé and peeled vegetables

Special equipment and ingredients:

• Gebaks ring for pesto template
• Speed blender
• Mandoline
• Agar-Agar

For the Daikon consommé:

• 3,5L vegetable stock (cold)
• 12 punnets Daikon Cress
• 35g Agar-Agar
• 4 punnets Zallotti Blossom
• season to taste

For the Borage pesto:

• 700g halloumi cheese
• 2 large broccoli
• 2 large cauliflower
• 12 punnets Borage Cress
• 125ml olive oil
• 2 lemons
• season to taste

Crispy vegetable salad:

• 2 cauliflower stalks
• 2 broccoli stalks
• 2 cucumbers
• 1 mouli (daikon)
• 200g red radish balls
• 1 small bunch of spring onions
• 2 limes
• 100ml olive oil
• 2 punnets Kikuna Leaves
• 10 punnets Scarlet Cress
• 6 punnets Rock Chives
• 10 punnets Gangnam Tops
• 2 punnets Bean Blossom
• Season to taste

Daikon consommé:

• Mix the Daikon cress, vegetable stock, seasoning and the Agar-Agar together.
• Put on the bottom of the plates, for the Zallotti flowers to rest on later.

Borage pesto:

• Cut small flowers from the broccoli and cauliflower, keeping the stalks aside for the crispy vegetable salad.
• Cut the halloumi cheese into cubes and mix in the food processor with the broccoli and cauliflowers, olive oil, Borage Cress, and the juice of 2 lemons.
• Season to taste.

Crispy vegetable salad:

• Emulsify the olive oil with the lemon juice and the seasoning and keep aside.
• Slice all vegetables (except cucumber) very finely and keep in icy cold water.
• At the last minute, drain, dry and mix the sliced vegetables with the dressing.
• Season well and place on top of the Borage pesto.
• Add Scarlet Cress, Kikuna Leaves and Gangnam Tops.

Recipe: Franck Pontais