Ingredients
- For courgette caviar with mint:
- 3 Zucchini
- 2 cloves garlic
- 5 stems Mint
- 5 cl Olive oil
- 1 Tbsp Lemon juice
- For hops, peas & avocado:
- 200 g Cooked peas
- 1 Mature Avocado
- 1 clove of garlic
- 2 Tbsp Lemon juice
- 2 Tbsp. Olive oil
- 1 Tbsp Tahini
- For artichoke cream with candied lemon:
- 300 g Cooked artichoke hearts
- 80 g Fresh cheese (Philadelphia type)
- 40 g candied lemon
- 1/4 Red onion
- 2 Tbsp. Olive oil
Preparation Method
1. ZUCCHINI CAVIAR WITH MINT. Place 3 zucchini cut into pieces with 2 cloves of garlic peeled and crushed, 5 stems of mint peeled, and 5 cl of olive oil in a baking dish. Salt, pepper, and bake at 200ºC for 30 to 35 min, stirring often. Place in a blender with 1 Tbsp. lemon juice and mix coarsely
2. GREEN PEA HUMMUS AND AVOCADO. Place in a blender 200 g of peas cooked 5 min in boiling salted water with the flesh of 1 ripe avocado, 1 clove of garlic peeled, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, and 1 tablespoon of tahini and mix to obtain a puree. Salt and pepper
3. CREAM OF ARTICHOKES WITH CANDIED LEMON. Place in a blender 300 g of cooked artichoke hearts 12 min in boiling salted water, 80 g of fresh cheese (Philadelphia type), 40 g of candied lemon, 1/4 of peeled red onion, and 2 tablespoons of olive oil and mix to obtain a puree. Salt, pepper, and sprinkle with dill leaves.