Unexpected flavours and contrasting consistencies in a very colourful fruit salad, with the unmistakable taste of organic flax seed oil.
4
60'
8
Easy

Ingredients

  • 200g /

    Seasonal fruit

  • 200g /

    Seasonal vegetable

  • Flake salt

  • to taste /

    Powdered spices

  • ORGANIC FLAX SEED OIL

    lino-bio Find out more
  • For the jelly:

  • 50g /

    Chia seeds

  • 200g /

    Almond milk

  • For the potato crisps:

  • 50g /

    New potatoes

  • 200g /

    Syrup

  • For the syrup:

  • 100g /

    Sugar

  • 100g /

    Water

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Instructions

For the jelly:
combine the chia seeds and almond milk in a container. Leave to stand in the refrigerator for at least 8 hours.

For the potatoes:
slice the new potatoes very finely with a mandolin cutter, cook them for a few minutes in the syrup, made earlier, and place on a sheet of greaseproof paper. Crisp in the oven at 100°C. Set aside.

Cut up the fresh fruit and vegetables to taste. Serve in a bowl, seasoning the vegetables with a little flake salt and a pinch of spice powder.

Arrange the chia jelly, potato crisps and vegetables on the serving dish, completing with a dribble of raw Zucchi organic flax seed oil.
 

THE CHEF:

LA SCUOLA DE LA CUCINA ITALIANA

The first culinary school came from the Magazine, in Milan.