Prawn and grapefruit salad, sushi rice timbale

(To make 4 portions)

• 15gr Algae Powder Emerald                      
• 4 pieces Citra leaves                                     
• 16 pieces  cooked large prawns               
• 12 pieces  young spinach leaves                              
• 12 small leaves cos lettuce                                                          
• 12 pieces  grapefruit segment                  
• 160gr cooked sushi rice                 
• 2 tbsp  plain yogourt                                    
• lemon juice from ½ lemon 

• Dress up the dish by assembling all the elements for the salad, including the prawns and grapefruit Cut 12 prawns into two length way and keep the other 4 to toss in the algae powder. 
• Mix the plain yoghurt with the lemon juice and 5gr of Algae Powder Emerald.
• Using half sphere silicon mould, fill 4 cavities halfway with the rice, insert one prawn in each cavity one prawn rolled into the Algae powder, and fill with the rest of the rice.
• Take half a sphere out of the silicon mould and roll each timbale in the Algae powder.
• Cut each timbale into two, ready to dress up.
• Build the dishes with all the elements for the salad, including the grapefruit segments.
• Place the timbale next to the salad, add the yoghurt dressing and dust the plates with the rest of the Algae Powder Emerald.
• Add the Citra leaf in the middle of each plate and serve.  ​

Recipe: Franck Pontais