Vegetable timbale with green apple and endive salad recipe
Chef Neil Ranasinghe talks us through this versatile dish
Chef Neil Ranasinghe at Barakat Café ‘This dish is so versatile. You can change the vegetables to suit your tastes, as long as they aren’t too watery – this will affect the binding. Alternatively, you can remove the vegetables and add fruit and sugar to make a dessert. Using egg whites and fat-free cream cheese is also a good option for adjusting this dish if you’re on a diet.’
Ingredients 250g cream cheese 50ml cream 2 eggs 100g mushroom, chopped into small cubes 50g mixed peppers, chopped into small cubes 20g chives, chopped Butter, for greasing the dish.
For the salad 1 golden apple, cut in long strips 1 endive 4 baby carrots, cut in long strips 50ml olive oil 20ml lemon juice