Rettich vermicelli with fresh goat cheese, roasted buckwheat, légumaise Italia and Adji Cress, Frank Fol – The Vegetables Chef®

(For 4 portions)

• 1 small rettich
• White wine vinegar
• Grilled buckwheat
• Arqan argan oil
• 160 gr Fresh goat’s cheese
• Bio Légumaise Italia - Tomato with basil
• Black pepper
• Coarse sea salt
• Adji Cress

Vermicelli:

• Peel the rettich.
• Cut it into wafer-thin slices using planer.
• Now cut into fine threads.
• Season with sea salt and white wine vinegar.
• Leave to marinate a little.

To finish off:

• Spoon a scoop of Légumaise on one side of each plate.
• Add the marinated vermicelli.
• Place pieces of goat’s cheese and some black pepper on top of the Légumaise.
• Finish with buckwheat and Adji Cress on the vermicelli.

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

Preparation time: 20 minutes 
Techniques: marinating, emulsion, roasting, raw
Plate: Wild Moon big blue bowl
Recommended drink: Job bier, Brewery De Kroon