Cereal & pulses steak with zucchini tempura

Directions

1. For transparent mint leaves

In a saucepan, put the frying oil, rise in temperature, when it’s hot enough put one by one mint leaves, press with spatula to keep them flat. When they become transparent, put them on towel paper and keep for later.

2. For vegetables steak

Collect 4 Supreme of a lemon. Cook mixture cereals & pulses blend 10 minutes in salted boiling water, drain. In a bowl, put the this blend with potato starch, olive oil and the juice of 1/2 lemon, salt, pepper. Form the steaks. Brown the steaks in a pan with a little olive oil. Book.

3. For Zucchini and squash marbles

Cut marbles of vegetables directly in the mass. Keep the zucchini for the purée. Cook in a saucepan with salted water (15 min for squash, 5 min for zucchini).  Book. Before serving, reheat quickly in a pan with a bit of  butter and a teaspoon of sugar to glaze them.

4. For zucchini and mint purée

The purée will be the sauce of the dish. Cut the rest of the zucchini in cubes. Cookin a pan wioth some water during 10 minutes. Miw with fresh mint leaves and 2 tbsp of lemon juice, salt, pepper and hot pepper.

5. For zucchini tempura

Get your pan warm with frying oil. In a bowl, mix all the ingredients of tempura. Add every spices you want (curry, thym, lemon, nutmeg, hot pepper…).

Put the zucchini peels in the tempura  mixture then in the oil, stir to let the tempura blow up. Than keep it on a rack.

6. In the plates, put your marbles and balls – you can put some of them into crushed hazelnuts. Arranger the cereal & pulses steak with 2 pieces of lemon supreme above. Add points of purée and the transparent mint leaves on the balls. Finally add the tempura.