Today I would like to share with you fine dining recipe with a healthy twist. This starter will impress your guests on a dinner party with it’s presentation, deliciousness and health boosting nourishment.
Book into Trupp Cooking School’s Vegetarian Cooking Class to up-skill yourself and learn just how easy it is to cook healthy and beautiful meals.
Recipe curtsy of Walter Trupp
4 Beefsteak tomatoes
100 grams black olives
1 preserved lemon
1 sweet spring onion
Arrange the tomatoes in a dish and season them with a few grains of salt.
Rinse the preserved lemon under cold running water. Remove the zest; being careful to remove any of the white flesh then cut the zest lengthwise and chill.
Peel and rinse the onion, then slice into rings.
Draw on the plate with the olive oil emulsion, then arrange the tomatoes on the plate and sprinkle them with a few grains of salt.
Arrange each tomato with a different herb, flower, fruit, olive, lemon combination on top.
Ingredients: Olive Oil Emulsion
2 soft boiled eggs
½ cup olive oil
Blend the shelled eggs with garlic to the emulsion you need and mix until smooth.
Season with Salt.
Assemble as shown on the photo.