Ingredients
- 500 g goat’s cheese
- 500 g chickpeas
- 375 g spicy tzatziki (see recipe)
- 250 g panko
- 125 g flour
- 125 g pickled red onion (see recipe)
- 100 g Bresc harissa
- 100 g Bresc peperoni marinati
- 100 g olive oil
- 50 g raspberry vinegar
- 50 g rose water
- 50 g mint, chopped
- 50 g peppercorns
- 5 cucumbers
- 3 egg
- 3 lemon
- cress
For the pickled red onion:
- 75 g sugar
- 50 g Bresc ginger puree
- 50 g Bresc WOKginger
- 50 g Bresc red chilli puree
- 8 red onions
- 3 dl table vinegar
- 0.5 dl water
- salt and pepper
For the spicy tzatziki:
- 1250 g Greek-style yoghurt
- 125 g Bresc red chilli puree
- 65 g Bresc organic garlic puree
- 2 cucumber
- salt and pepper