This dish was created by BOCA’s chef Matthijs Stinnisen using local Pure Harvest tomatoes mixed with the same veggie ingredients of a beef tartare.
|Prep time||30 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Chop the tomatoes in quarters and remove the skin and seeds, so that you are only left with the petals. Slice them into perfect squares. Leave it for 1 day in the fridge to release any extra liquid.
Chop the chives and capers. Dice the gherkins, shallots and radishes.
Mix these along with the ketchup, 2 tbsp mustard, chilli flakes, coriander and seasoning in a bowl and allow it to marinate for a few minutes before plating. Season more if needed.
To make the dill mayo, place 1 tbsp mustard, vinegar, egg yolk and salt in a blender along with the dill. Blitz while slowly adding the oil to create an emulsion. Strain it through a fine sieve into a bowl.
Place the tartare in a shallow serving bowl. Drizzle with the mayo and sprinkle with the edible flowers and micro greens and serve.