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Maftoul salad with salted lemon, flat-leaf parsley, harissa, and buttermilk

Maftoul salad with smoked harissa, salted lemon and flat-leaf parsley served with a buttermilk and wild garlic vinaigrette.

Ingredients

250gMaftoul
10gRas el Hanout
500mlWater

40gSmoky harissa
40gCandied lemon peel
20gFlat-leaf parsley
Salt
Uchibori Sushi Su

250gWhole milk
250gUnsweetened whipped cream
125mlSmoky harissa al'fez
40gUchibori Sushi Su
5gSalt
8gPro Espuma Cold

1units.itemsVegetable sheet red bell pepper
spinach powder

300gButtermilk
2gXanthan
80gRapeseed oil with wild garlic
Salt

1units.itemsPower strip
1units.jarJordà crispy chickpeas
1units.jarSweety drops red raindrops

Preparation

  1. Gently heat the ras-el-hanout in a pan. Deglaze with the water and let it reduce by half.
  2. Finish the ras-el-hanout broth to your own taste and cool it down.
  3. Make a mix of 1 part maftoul and 1 part ras-el-hanout broth (250 grams maftoul, 250 grams ras-el-hanout broth).
  4. Put this in a vacuum bag and vacuum seal.
  5. Set the steamer to 100'ÑÉ and cook for about 5 minutes.
  6. Leave in the oven for 5 minutes and cool down.

  1. Finely chop the flat-leaf parsley.
  2. Remove the flesh from the preserved lemon, as we won't use this. Cut the preserved lemon peel into a very fine brunoise.
  3. Mix 300 grams of the cooled maftoul with the smoky harissa, parsley, and lemon brunoise.
  4. Add some salt and sushisu to give the salad even more depth.

  1. Mix all the ingredients, except the espuma.
  2. Bring the mixture gently to a boil and then immediately remove the pan from the heat.
  3. Add the espuma powder to the mixture and blend with a hand blender for about a minute.
  4. Strain the mixture through a fine sieve and let it cool.
  5. Put the cooled mixture into a siphon and charge with 1 cartridge. Shake briefly and the foam is ready to use.

  1. Cut the vegetable sheet to the desired size.
  2. Bake the vegetable sheet for 1 minute in a preheated oven at 160°C.
  3. Let the vegetable sheet cool and sprinkle with spinach powder.

  1. Mix the buttermilk with the xantana for at least 1 minute
  2. Pass it through a fine sieve and season with salt
  3. Mix with the wild garlic oil and gently combine, but not for too long so you keep the nice oil bubbles visible in the vinaigrette.

  1. Arrange the salad in a ring mold as desired.
  2. On the outer edge of the salad, alternate a crispy chickpea and a sweety drop until you have gone all the way around.
  3. Pipe a nice ball of harissa foam in the center of this circle.
  4. Place the paprika crisp on top and finish with some sprigs of flat-leaf parsley. Serve the buttermilk and wild garlic vinaigrette around this salad.