Sprouting broccoli and Salad Pea twist


(For 4 portions)

  • 4 pieces cos lettuce 
  • 8 pieces sundried tomato cut into strips  
  • sundried tomato oil   
  • 120g puff pastry
  • 12 pieces Salad Pea 
  • 80g horseradish cream
  • 2 medium pieces sprouting broccoli 
  • 1 tbsp grapeseed oil  
  • 1 pinch table salt
  • 1 pinch white ground pepper   


  • Cut the piece of sprouting broccoli sideways into two long pieces.
  • Cut the sundried tomato into fine strips.
  • Pour the grapeseed oil into a hot frying pan and sear the broccoli for a minute.
  • Cover with a tin foil and cook for 2 minutes more. Season, take out of the pan and keep aside.
  • Roll out the puff pastry and cut some strip out of the sheet.
  • Using a pastry metal tube and non-stick baking paper. Place each strip around each tube and bake in a hot oven until golden brown.
  • Once cooked, remove each puff pastry twist from each tube and let cool on a cooling rack.
  • Insert 5 pieces of salad pea in each twist.
  • To dress the plate, lay down the cos lettuce leaves, add the cooked broccoli on top.
  • Add the puff pastry twist with the Salad Pea, arrange the sundried tomato strip and pipe some dots of horseradish cream.
  • Add the last pieces of Salad Pea on top and finish with a drizzle of sundried tomato oil.

Recipe: Franck Pontais

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