Ingredients :
Spinach leaves
1 goat cheese, or 2 if the salad is served as the main course
Honey
Balsamic vinegar
Olive oil
2 red beetroot
1 handful of dry hibicus flower (we find them in bio supermarkets)
10cl ofwater
1 vinaigrette made with balsamic vinegar
Salt
Pepper
Pour the 10 cl of water in a saucepan, with the hibicus flowers. Add 1 tablespoon of honey. Reduce to the 2/3. If you think that the mixture is not creamy enough, add 1 tablespoon of a binder as lupin flour, arrow root or corn.
Reserve.
Cut the red beetroot in small cubes, present it on the plate. Put your hibicus sauce on each cube. Put the raw spinach leaves in vinaigrette. Put on the plate a big tablespoon of goat cheese, mix with a pinch of salt and pepper.
In the frying pan, cook the sweet plantain for 4 minutes in olive oil.
Put the sweet plantain in a plate.
Use the same frying pan to mix a litte bit of goat cheese, salt and pepper. Then, put this mixture on each piece of sweet plantain.
To Serve when It is cold and hot for mor sensations.
Presentation suggestion : tha plantain bite, beetroot.
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