We are delighted to share with you our first recipe made by our dear friend the Michelin starred Chef Olivier Elzer from O’chef lab. Made with our seasonal products, a simple colorful dish with a unique look and unforgettable taste.
Ingredients:
1 Medium Avocado
1 Tea Spoon of Orange Zest
1/2 Amalfi Lemon
1 Williams Pear
1 Chioggia Beetroot
1 Yellow Beetroot
1/2 cup Chopped Fresh Dill
2 Tea Spoons of Olive Oil
Pinch Salt
Pinch Black Pepper
Instructions:
Cut the Avocado into two halves, peel the flesh with a spoon and dice it, place the minced Avocado on one plate , add the orange zest and mix it, peel the skin off the Chioggia and yellow beetroot and cut it vertically to semicircle thin pieces, chop the dill and add it to another bowl with a half Amalfi lemon juice and mix it with the olive oil, pepper and salt. Place the minced Avocado on the centre of the plate and decorate the semicircle beets around the Avocado, cut the Williams pear to stick shaped pieces and insert between the beets, add a bit more salt by preference.