• 1 piece of cucumber with skin, but seedless
  • 100 g of yoghurt ( 0-2 % fat ) 10 mint leaves
  • 1 medium pineapple, cut in 1 cm slices
  • 1 teaspoon of grated bottarga
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 30 g horseradish
  • 10 sprigs of chives
  • 10 leaves of fresh coriander
  • 1 small handful of mixed green leaf salad (endives, Lolo green, purslane, watercress, mustard leaves)
  • 4-5 thin slices of bottarga, for every serving
  • 1 tablespoon of olive oil

  1. In a blender mix the yogurt, mint, cucumber, salt and pepper and place in the fridge to cool.
  2. Dip the slices of pineapple in oil, season with salt and pepper and sauté in the pan. Add the grated bottarga, cut into cubes and place in the fridge.
  3. Grind in a mixer the horseradish along with chives, coriander and a tablespoon of olive oil and place in the fridge.
  4. Mix lightly the salad leaves with a tablespoon of each one of the two different creams and place them scattered on a dish. Add sequentially (and with random order ) 4 -5 pineapple dices, 2 tablespoons of cucumber cream, 2 tablespoons of horseradish cream, the bottarga slices and a few drops of olive oil . Repeat for the remaining 9 portions.