Vegetarian Scotch Eggs with Olympia Cress

Ingredients for 4 portions

• 4 punnets Olympia Cress
• 4 hardboiled eggs
• 250 ml beetroot juice
• 125 gr cooked kidney beans
• 125 gr cooked lentils
• 125 gr cooked quinoa
• 100 gr bread crumbs
• 100 gr flour
• 2 pieces eggs

Sauce

• Curry powder
• Greek yoghurt
• Lemon juice

Method for the eggs

• Immerse the hardboiled eggs in the beetroot juice overnight for transfer of color.
• In a bowl, mix together beans, lentils, quinoa, and freshly cut Olympia Cress.
• Cover each egg with the mixture, ensuring they are well coated.
• Dredge each coated egg in flour, then dip into the beaten eggs, and coat with breadcrumbs. For a thicker crust, repeat the coating process twice.
• Fry the scotch eggs in the hot oil until golden brown and crispy, about 4-5 minutes, turning occasionally.
• Remove and drain on paper towels.
• In a small bowl, mix curry powder with lemon juice and the Greek yogurt to create a sauce.
• Pour the sauce onto a serving plate.
• Cut your scotch eggs in the middle and place them in the center of the plate, serve with the remaining Olympia Cress.

Recipe: Franck Pontais