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Kohlrabi carpaccio, burnt orange, Melissa Cress pesto
Ingredients
- 4 punnets Melissa Cress
- 2 blood oranges
- 2 kohlrabi
- 1tsp pine nuts
- Lemon juice of ½ lemon
- Zest of ½ lemon
- 1tbsp grapeseed oil
- 1 pinch salt and pepper
Method
- To make the pesto, blend together 2 punnets of Melissa cress, the lemon juice, zest, grapeseed oil, pine nuts and season.
- Peel and slice the kohlrabi with a mandolin and place on the plate.
- Soak the slices in water with a bit of lemon juice for 30 minutes, then drain them, and lay on kitchen paper to remove the excess of water.
- Cut some segments out of the blood orange and burn/blow torch them. If blood oranges are out season, pink grapefruit would also work well.
- Arrange the slices of Kohlrabi at the bottom of the plate and add the orange segments.
- Drizzle some Melissa pesto and finish with fresh Melissa.
- Serve.
Note:
Halloumi cheese can be used to make the pesto instead of the pine nuts if you need to cater for allergies.
Recipe: Franck Pontais
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