Shiso Bulgur

• Shiso Leaves Green
• 1 mustard cabbage leaf filled with glazed pear and Genovese pesto
• buffalo yogurt and Jasmine Blossom
• bladed chard leaf vein
• ARQAN argan oil

Apple and ginger cream:

• 200 ml Boskoop apple juice
• 100 ml Williams pear juice
• 100 ml of ginger juice
• 8 g agar agar
• yuzu juice
• fennel pollen

Bulgur salad:

• 250 g bulgur, coarse
• 450 ml birch water
• 3 spring onions
• 1 beetroot
• 100 ml beetroot juice
• 1 vanilla bean
• 1 teaspoon pesto Genovese
• cumin
• paprika powder
• Saba di Pere
• 60 g strawberry jam
• Maldon salt

Apple and ginger cream:

Boil everything together with agar agar, allow to solidify and mix with yuzu juice to form a gel. Finish with pollen.

Bulgur salad:

Pour boiling hot birch juice over the uncooked bulgur, season with ½ teaspoon Maldon salt and leave to soak for 15 minutes. Chop the spring onions and sweat with the vanilla, add the pesto and all other ingredients and mix with the bulgur, then mix cold with the strawberry jam. Fill into glasses with Saba and the vanilla and store in the refrigerator until ready to use.

Recipe: ARQAN Wild Cooking – Signature Dish II by Spicehunter® Marcel Thiele