Sprouting broccoli and Salad Pea twist

(For 4 portions)

• 4 pieces cos lettuce 
• 8 pieces sundried tomato cut into strips  
• sundried tomato oil   
• 120g puff pastry
• 12 pieces Salad Pea 
• 80g horseradish cream
• 2 medium pieces sprouting broccoli 
• 1 tbsp grapeseed oil  
• 1 pinch table salt
• 1 pinch white ground pepper   

• Cut the piece of sprouting broccoli sideways into two long pieces.
• Cut the sundried tomato into fine strips.
• Pour the grapeseed oil into a hot frying pan and sear the broccoli for a minute.
• Cover with a tin foil and cook for 2 minutes more. Season, take out of the pan and keep aside.
• Roll out the puff pastry and cut some strip out of the sheet.
• Using a pastry metal tube and non-stick baking paper. Place each strip around each tube and bake in a hot oven until golden brown.
• Once cooked, remove each puff pastry twist from each tube and let cool on a cooling rack.
• Insert 5 pieces of salad pea in each twist.
• To dress the plate, lay down the cos lettuce leaves, add the cooked broccoli on top.
• Add the puff pastry twist with the Salad Pea, arrange the sundried tomato strip and pipe some dots of horseradish cream.
• Add the last pieces of Salad Pea on top and finish with a drizzle of sundried tomato oil.

Recipe: Franck Pontais