Dessert
Savoury fruit salad with Zucchi organic flax seed oil, chia seed jelly and potato crisps
4
people
60′
(cooking time)
8
(total time)
Difficulty
Easy
Ingredients
Seasonal fruit | 200g |
Seasonal vegetable | 200g |
Flake salt | |
Powdered spices | to taste |
ORGANIC FLAX SEED OIL | |
For the jelly: | |
Chia seeds | 50g |
Almond milk | 200g |
For the potato crisps: | |
New potatoes | 50g |
Syrup | 200g |
For the syrup: | |
Sugar | 100g |
Water | 100g |
Instructions
For the jelly:
combine the chia seeds and almond milk in a container. Leave to stand in the refrigerator for at least 8 hours.
For the potatoes:
slice the new potatoes very finely with a mandolin cutter, cook them for a few minutes in the syrup, made earlier, and place on a sheet of greaseproof paper. Crisp in the oven at 100°C. Set aside.
Cut up the fresh fruit and vegetables to taste. Serve in a bowl, seasoning the vegetables with a little flake salt and a pinch of spice powder.
Arrange the chia jelly, potato crisps and vegetables on the serving dish, completing with a dribble of raw Zucchi organic flax seed oil.
combine the chia seeds and almond milk in a container. Leave to stand in the refrigerator for at least 8 hours.
For the potatoes:
slice the new potatoes very finely with a mandolin cutter, cook them for a few minutes in the syrup, made earlier, and place on a sheet of greaseproof paper. Crisp in the oven at 100°C. Set aside.
Cut up the fresh fruit and vegetables to taste. Serve in a bowl, seasoning the vegetables with a little flake salt and a pinch of spice powder.
Arrange the chia jelly, potato crisps and vegetables on the serving dish, completing with a dribble of raw Zucchi organic flax seed oil.
