Rice cracker and hummus

For 4 portions

• 12 pieces Hippo Tops
• 80g Salad Pea  
• 2tbsp olive oil 
• lemon juice (½ lemon)
• 4 pinches paprika 
• 1 punnet Motti Cress 
• 80g risotto arborio rice 
• 46g cooked chickpea
• 40g frozen fresh peas
• 80g hummus 

Rice crackers:

• Cook the rice in a clear vegetable stock and blitz it in a high-speed blender. 
• Spread evenly a fine layer of the mix/paste on a non-stick baking paper and cook in a preheated oven at 220°C for 4 to 6 minutes. 
• Let cool down and break into large pieces. 

Salad:

• Make a little emulsion with the lemon juice and olive oil. 
• Toss the Salad Pea, Hippo Tops and Motti Cress in the emulsion. 
• Serve with the rice cracker, hummus, cooked peas, chickpeas, and ta dust of paprika.

Recipe: Franck Pontais