Serves

4

Information

Preparation Time: 10 min. Cook Time: 12 min.

Ingredients

8 rabbit loins (ask at the meat counter, or buy the whole rabbit and take out the loins and use other parts in a stew or similar) • 30 g fresh ginger slices • 1 head of broccoli • 1 pack Thai asparagus tips • 1 pack cherry tomatoes • 1 pack organic radishes • 80 ml olive oil, “Malhadinha” • 70 ml champagne vinegar, “Venda da Galega” • 15 g white Sugar • Tarragon • Flor de Sal, “Maria do Monte“ • Freshly ground white pepper • 2 garlic cloves

Method

Clean the rabbit loins, season with flor de sal and pepper, and fry in a non-stick pan with a dash of olive oil and garlic • Leave to rest in a warm place • Clean and cut the broccoli into small pieces, cook in salted water until a little crunchy • Trim the ends off the asparagus • Bring the vinegar, olive oil and ginger slices and a little sugar to the boil • Leave to rest in a warm place • Wash the tomatoes and fry on a low heat with garlic, thyme stripes, a little sugar, pepper and flor de sal • Wash and clean the radish • Fry the broccoli and asparagus on a medium heat, season with flor de sal and pepper, add the tomatoes, tarragon leaves, radish and the rabbit loins • Arrange as shown in the picture