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Crunchy oyster coca with onion sprouts and flowers

Spring comes to mind with each delicate mouthfull

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Crunchy oyster coca with onion sprouts and flowers

At a glance

Serves:
4
Difficulty:
Easy
 
 

Iker Erauzkin

Read interview with:

© Becky Lawton

Ingredients

    • 1 can of oysters
    • 100g mixed lettuce
    • 1 tray of onion sprouts
    • 1 tray of elder flowers
    • 2 red vine tomatoes
    • Rose petals
    • Olive oil
    • 4 sheets filo pastry
    • 1 knob of butter

Method

  1. Cut the pastry into 4x8cm rectangles, brush each coca with melted butter and bake at 180 degrees for 3-4 minutes until the pastry is golden brown. Let cool and reserve.
  2. Top with peeled and seeded tomato wedges and lettuce leaves, onion sprouts and some rose petals and elder flowers.
  3. Brush the oysters with olive oil and serve on the crispy coca.

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