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

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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