Ibiza Salad

Name: Ibiza Salad
Ingredients: 500 ml Water; tabbouleh; Olive oil; 500 ml Orange juice; Roasted pepper; Gelcrem; Vegetable stock; Crème fraîche; Olives; Tomato; buffalo mozzarella balls; Edible flowers; rouille; Lime; Basil; Herb crumble; Pecorino

Very suitable for your vegetarian guests.

Ingredients

500mlWater

tabbouleh

Olive oil

500mlOrange juice

Roasted pepper

Gelcrem

Vegetable stock

Crème fraîche

Olives

Tomato

buffalo mozzarella balls

Edible flowers

rouille

Lime

Basil

Herb crumble

Pecorino

Preparation

Put the tabbouleh in a bowl and mix in the water and juice.
Once the tabbouleh is well soaked, mix in another 100 ml olive oil. Stir well to loosen.
Place the tabbouleh in the heart-shaped ring on a plate.
Rinse the roasted pepper well. Blend with vegetable stock in a blender until yogurt consistency and strain through a sieve.
For every 500 ml, mix in about 8 grams of gelcrem with a hand blender, so the mixture becomes easily pipeable.
Mix the crème fraîche with rouille to taste. Marinate the mozzarella in olive oil with herbs.
Finely grate pecorino and sprinkle thinly on a baking mat, bake until crispy at 160°C.
Arrange all (other) ingredients on the tabbouleh and finally grate fresh lime over the top.