Fried Shiso Purple, pickled beetroot and red wine syrup dressing

• 4 punnets Shiso Purple
• ½ cup fried Shiso Purple
• 100g baby beetroot
• 100g candied golden beetroot
• 200ml red wine
• 10g caster sugar
• 50ml Shiso Purple vinegar
• Salt

• Cook the baby beetroot slowly, then peel and reserve.
• Make the Shiso Purple pickling liquor by mixing the vinegar, sugar, water and salt.
• Finely slice a few raw beetroots and immerse the slices into the pickling juice.
• Cook the remaining of the baby beetroot slowly, then peel and reserve.
• For the wine dressing, reduce down the red wine with the sugar and a dash of Shiso Purple vinegar and two chopped punnets of Shiso Purple.
• Fry one punnet of Shiso Purple and reserve on an absorbent paper.
• Build the dish and serve.

Recipe: Franck Pontais