NASTURTIUM

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Ingredients:

> 10 organic nasturtium leaves, washed & dried
> 10 organic nasturtium flowers, washed & dried
> 250-300 gr fresh goat cheese
> ½ -1 dl half & half
> 1 pinch of Espelette chili
> 10 chive stalks
> Fleur de sel & pepper

1 | Season the goat cheese an mix it with the half & half. 

2 | Taste, adjust if necessary. 

3 | Set aside in the refrigerator in a pastry bag.

4 | Blanch the chive stems very quickly. | They will serve as an attachment for the small bundles of nasturtium leaves. | 

Ingredients:

> 200 gr black quinoa
> 340 gr vegetable broth
> 1 pomegranate
> 1 small avocado
> 2 tbsp unsalted pistachios
> ½ bunch of flat parsley
> few mint leaves
> 2 tbsp olive oil
> juice of 2 lemons
> Salt & pepper

1 | Rinse the quinoa and put it into the boiling broth.

2 | After it starts boiling cook 12 minutes, on medium heat, covered. 

3 | Turn off the heat, leave covered until the liquid is completely absorbed.

4 | Take the seeds from the pomegranate.

5 | Dice the avocado flesh and sprinkle it with lemon juice so it does not turn black.

6 | Finely chop the pistachios.

7 | Wash the parsley and mint, dry with paper towel and fine chop.

8 | Mix everything with the quinoa, add the olive oil and lemon juice. Season with salt & pepper.

› Stuff the nasturtium leaves with the goat cheese mixture using the pastry bag.

› Form a ballotine and tie with a sprig of chives.

› Place a dab of goat cheese mousse in the center of the nasturtium flowers.

› Serve with the quinoa, mint & pomegranate salad.