Ingredients
- 200 g goat’s cheese
- 200 g chickpeas
- 150 g spicy tzatziki (see recipe)
- 100 g panko
- 50 g flour
- 50 g pickled red onion (see recipe)
- 40 g Bresc harissa
- 40 g Bresc peperoni marinati
- 40 g olive oil
- 20 g raspberry vinegar
- 20 g rose water
- 20 g mint, chopped
- 20 g peppercorns
- 2 cucumbers
- 1 egg
- 1 lemon
- cress
For the pickled red onion:
- 30 g sugar
- 20 g Bresc ginger puree
- 20 g Bresc WOKginger
- 20 g Bresc red chilli puree
- 3 red onions
- 1 dl table vinegar
- 0.2 dl water
- salt and pepper
For the spicy tzatziki:
- 500 g Greek-style yoghurt
- 50 g Bresc red chilli puree
- 25 g Bresc organic garlic puree
- 0.5 cucumber
- salt and pepper