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Bean, apple and jabugo ham salad with Greek cheese and mojito sorbet
A great recipe for Summer, fresh, light and totally delicious
By Chef Stephane Poussardin Twitter Post the recipe on facebook Your email (*) print
At a glance
- Serves:
- 4
- Difficulty:
- Medium
Read interview with:
Ingredients
- 200 gr. of peeled fresh broad beans(1 kg with skin)
- 1 l. water
- 4 sprigs fresh mint
- 1 bag of lettuce shoots
- 1 lemon
- 2 Greek yogurt, 125 gr.
- 30 gr. Iberian cured ham
- 1 teaspoon mustard seeds
- 2 tablespoons virgin olive oil
- 4 balls of mint or mojito sorbet
- 5 gr. agar-agar or 2 sheets of gelatine
- 1 teaspoon salt
- 5 gr. Maldon salt
For the beans:
- Bring the water to the boil with 1 sprig of fresh mint and a teaspoon of salt.
- Once boiling, cook the beans until al dente and then cool in ice water.
For the mojito spaghetti (you can substitute with mint jelly tagliatelle):
- In a saucepan, heat up 2 scoops of mint or mojito sorbet. Once the sorbet is hot, add the agar-agar and mix.
- With the help of a 1m long silicone tube, squirt it, still hot, into a pastry bag.
- Put the tube into a cold bowl and let cool for about 15 minutes. When cool, squeeze the syringe to get the mojito spaghetti .
For the mint jelly tagliatelle :
- Heat the mint sorbet and add 2 sheets of gelatin previously soaked in cold water.
- On a flat surface, roll out the jelly and leave to cool for 3 hours in refrigerator.
- Once cool, cut with a knife into thin slices for the mint tagliatelle.
For the Greek yogurt sauce:
- Mix into Greek yogurt, the juice of ½ lemon, a little lemon zest, 5 mint leaves, the teaspoon of mustard seeds, salt and some olive oil.
Presentation:
- In the bottom of the dish , form a circle with Greek yogurt sauce. Top with the drained beans and dress with the rest of the olive oil.
- Dice a portion of the apple and place on top of the breans
- Cut ham into very thin strips and spread on the beans and apple.
- Form a small "quenelle" with the mojito or mint sorbet and mint and place in a side dish.
- Finally top with the mojito or mint spaghetti or tagliatelle, lettuce shoots and a pinch of Maldon salt.
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