A delicious vegetarian specialty

Ingredients:

150 g black quinoa

2 cl extra virgin olive oil

1.5 L vegetable broth

4 ripe mangos or 400 g strawberries

2 tbsp acacia honey

Juice of one lime

Seeds of 1/2 of a bourbon vanilla bean

2 tbsp hazelnut oil

Sea salt

Assam pepper

1 lime

25 g gently roasted pecans

5 basil leaves

50 g soft goat cheese

Preparation:

Sautee quinoa in olive oil and then gradually add the vegetable broth as you would with a risotto. Let it simmer for about 35 minutes, the cereal grains should become slightly larger. Remove from the flame, drain and cool. Cut the mango into small pieces. Flavor with honey, lime juice, vanilla seeds, hazelnut oil and a bit of sea salt and pepper.

Cut the lime into sections and add it to the mangos with the pecans and finely chopped basil.

Cut the soft goat chese into pieces and layer with the quinoa and mangos.

Garnish with a few daubs of lemon curd.

This recipe comes to us courtesy of Chef Paul Ivic from Tian restaurant in Vienna