Tastebomb® salsa with légumaise thai and Ghoa Cress

(For 4 portions)

• 150 gr red bell pepper
• 150 gr fennel
• 150 gr radishes
• 150 gr ripe mango
• 10 gr finely chopped fresh ginger
• juice of 1/2 lime
• 150 gr bio Légumaise Thai, red curry with coconut
• 20 gr fresh coriander
• cup of Ghoa Cress - Koppert Cress
• strong dash of Iluigi olive oil
• coarse sea salt mill – Verstegen

Salad Mix:

• Cut equal cubes of bell pepper, fennel, radish and mango.
• Finely chop cilantro.
• Mix everything with olive oil, sea salt, lime juice and ginger.

To finish off:

• Divide the mix over the 4 bowls. Spoon the légumaise on top.
• Finish with the cress.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 20 minutes 
Techniques: veggies
Plate: Wild Bowl