Roasted chestnuts with Tahoon Cress salt

(For 4 portions)

• 2 punnets Tahoon Cress
• 1 kg chestnuts
• 1 tbsp sea salt

• Cross cut the shell of the chestnuts with a small sharp pointy knife. 
• Roast the chestnuts in the oven for 25 to 30 minutes at 220℃, until the shell splits. 
• Blitz together one punnet of Tahoon Cress with the sea salt. 
• Toss the hot chestnuts and the Tahoon Cress salt in a large bowl and serve while hot with the other punnet of the freshly cut Tahoon Cress. 
• Enjoy. 

Recipe: Franck Pontais