Tabbouleh with cauliflower, green mango, citrus caviare and Huahine melon sorbet
0.75 h
4 raciones
Difficulty:
Media
Ingredients
300 g cauliflower florets50 g shallots
1 good sized tomato
1 bunch mint
1 good sized green mango
5 cl Olive oil
2 cl Lime juice
1 g White vinegar
2 g Salt
2 g Piment d espelette chilli
Melon or Mango sorbet.
Method
Cauliflower
Thinly cut the cauliflower florets and clean in a bowl.
Condiments for the tabbouleh
Peel tomatoes then cut in brunoise. Do the same with the mango. Finely dice the mint and shallots. Squeeze the lime and add the juice.
Mixture
Add the condiments to the cauliflower in a bowl. Season well and dress.
Dressing
Dress the fresh tabbouleh in a flat dish; add the sorbet. Buy from shop at the last moment. Add along with a dash of citrus caviare. Serve straight away.
CHEF S TIP
Pour the juice from half a lime over the cauliflower florets to conserve them. This way the vegetable does not oxidise.
