Ingredients

2 heads of broccoli • Sansho Pepper “S&B” • 1 Jar Confit Echalote “Favols” • 100ml Molho Cremoso Joghurte “Kühne” • Rye bread • 60g Palmitos “King of Palms” • 60g Taboulé “Tipiak” • “Belamandil” Flor de Sel • Walnut vinegar “Hengstenberg” • Olive Oil Herdade Joia do Sul

Method

Wash and cut the broccoli • Cook them in boiling water for just 1 minute, and then place immediately into iced water • Remove from the water and dab dry with kitchen towel • Heat up the shallot confit and season with vinegar and flor de sal • Soak the taboulé for a few minutes in 80ml of water • Cut a few very thin slices of the bread and dry them in an oven preheated to 120°C for at least 5 minutes • Season the yoghurt sauce with flor de sal, sansho pepper, and olive oil • Cut the palm hearts into strips and marinate with olive oil, freshly ground pepper and flor de sal • Heat up the taboulé and season with vinegar and olive oil • Arrange as shown in the picture