INGREDIENTS
- 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
INSTRUCTIONS
- In a blender mix the yogurt, mint, cucumber, salt and pepper and place in the fridge to cool.
- 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.
- Grind in a mixer the horseradish along with chives, coriander and a tablespoon of olive oil and place in the fridge.
- 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.
