Johanns Zucchini-Mango-Tatar with caramelized goat cheese
very easy
35 mins
35 mins
Ingredients
- 1 ripe mango
- 1 Courgette
- 1 Passion Fruit
- 1 piece(s) (approx. 10 g each) Ginger
- 1 red chilli pepper
- 1 Organic Lime
- 1/2 bunch Chives
- 3 Stem/s Coriander
- 3 Stem/s Chervil
- 3 Stem/s flat leaf parsley
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Sea salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 300 g soft goat cheese roll (e.g. Sainte-Maure)
- 7-10 Tbsp Dessert ring
Directions
- 1
Peel the mango, cut the flesh off the stone and dice finely. Clean and wash the zucchini and also cut into fine cubes. Halve the passion fruit and remove the flesh with a spoon. Peel ginger and chop finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop. Wash the lime hot, dry and finely grate the peel. Squeeze lime. Wash herbs, shake dry and pluck off leaves. Halve the chives and finely chop the coriander.
- 2
Mix mango, zucchini, passion fruit pulp, ginger, chili, coriander, oil, lime peel and juice. Season with salt, pepper and sugar. Set tartar aside.
- 3
For the granola chop the almonds coarsely. Mix with pumpkin seeds and oat flakes in a bowl. Put oil, vanilla sugar, 1 pinch of salt and 2 tablespoons honey in a small pot. Heat over medium heat and stir until the vanillin sugar is dissolved (do not bring to the boil). Pour over the hearty mixture and mix everything thoroughly with a wooden spoon until the dry ingredients are completely covered.
- 4
The passion fruit flesh can easily be spooned out of the halved peel.
- 5
If you don't have a dessert ring to serve, you can make it yourself - from a strip of aluminium foil folded several times.
- 6
The Maître variation: Turn on the kitchen gas burner (from 10 € in specialist shops) and turn the brown sugar into a crunchy crust.
Nutrition Facts
290 kcal
24 g
17 g
9 g
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