Quail egg and avocado hummus salad

(For 4 portions)

• 12 Hippo Tops
• 4 twigs of Salad Pea
• ½ punnet Sakura Cress
• 4 boiled quail eggs
• 200gr diced cooked beetroot
• 200gr cooked sweetcorn
• 200gr avovado hummus
• 10gr linseeds
• 2 tbsp olive oil
• juice from ½ lemon
• 1 pinch white ground pepper

• Make a vinaigrette, (emulsion) with the olive oil, lemon juice and white ground pepper. 
• In two separate bowls, toss the diced cooked beetroot and sweetcorn in the vinaigrette separately. 
• Build the glass with the beetroot at the bottom, then the sweetcorn on top. 
• Pipe the avocado hummus on top of the sweetcorn and add the boiled quail eggs dipped in linseeds. 
• Finish with the Hippo Tops, Salad Pea and Sakura cress. 
• Serve.

Recipe: Franck Pontais