50g Cajun spices
200 ml Olive oil
100g Lemon segment
100g Mixed Mesclun
Salt and Pepper
Method of Preparation
Role it and freeze it for half an hour.
Thinly slice the in a plate. Mix the lemon segment, olives, capers and put in on top of it parallel to the mixed mesclun with lemon and olive oil salt and pepper.
In a medium bowl, put the vegetables add the chickpea flour, then add all the spices
Cut the brick sheets into rectangular shapes. Put them to grill for 7 min on 180 degrees.
In a bowl put the thyme, Rocca, mint, bakle, chick peas, tomatoes, pine seeds, onions.