Marinated cucumber carpaccio with fried goat’s cheese

Ingredients

200 g goat’s cheese
200 g chickpeas
150 g spicy tzatziki (see recipe)
100 g panko
50 g flour
50 g pickled red onion (see recipe)
40 g Bresc harissa
40 g Bresc peperoni marinati
40 g olive oil
20 g raspberry vinegar
20 g rose water
20 g mint, chopped
20 g peppercorns
2 cucumbers
1 egg
1 lemon
cress

For the pickled red onion:

30 g sugar
20 g Bresc ginger puree
20 g Bresc WOKginger
20 g Bresc red chilli puree
3 red onions
1 dl table vinegar
0.2 dl water
salt and pepper

For the spicy tzatziki:

500 g Greek-style yoghurt
50 g Bresc red chilli puree
25 g Bresc organic garlic puree
0.5 cucumber
salt and pepper

Preparation method

Bring the water, vinegar and sugar to the boil.
Add the ginger and season with salt and pepper.
Cut the red onion into quarters and remove the cores. Slice the remainder into neat strips. Boil the red onion in the marinade for 5 minutes then chill it. Coarsely grate the cucumber and mix everything up together, season with pepper and a little salt if necessary.

Preheat the deep-fryer to 180 °C. Mix the olive oil with the vinegar, mint, rose water and pink pepper and let the flavour infuse. Peel the cucumbers and cut them into long slices until you reach the seeds; use the slices for the carpaccio. Place them in the rose water marinade and chill them.
Shape the goat’s cheese in balls and coat them with the flour, egg and panko. Mix the harissa and peperoni with the chickpeas, along with the grated peel and juice of half a lemon. Brown the almond flakes in a dry frying pan and sprinkle a little salt on them. Spread tzatziki on the plates. Drain the cucumber slices on kitchen paper, then place them on the tzatziki. Deep-fry the balls until they are golden-brown, then drain off the fat.

Arrange the chickpeas on the cucumber and place the deep-fried balls of cheese on top. Garnish with the almond flakes, cresson and edible flowers.