Le­banese re­vis­ited with Chef Sa­maan Hi­lal

Chef Sa­maan Hi­lal

Taste & Flavors - - CONTENT -

BEETROOT CARPACCIO

Serves 4 Prepa­ra­tion 15 mins Cook­ing 40 mins IN­GRE­DI­ENTS • 240g boiled red beetroot • 4 pieces fresh fig • 80g goat cheese crum­bled • 20g roasted hazel­nut • 40g fresh herb salad • 40g bal­samic orange dress­ing PREPA­RA­TION Heat in a skil­let over medium heat. Boil the beet­roots un­til soft and ten­der. Peel the beets af­ter plac­ing them in cold ice wa­ter to help re­move the skin. With a man­dolin or sharp knife, slice the beets into cir­cles. Lay the slices of beets on the serv­ing plate. Spoon the goat cheese on top of the plate. Put the fresh herbs salad in a bowl and driz­zle with the bal­samic orange dress­ing. Add the fresh herb salad on top. Cut the fresh figs into four and place them on the plate. Top with the crushed roasted hazel­nuts.

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