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Pesto focaccia & Pineapple - Prawn salad

Persons

2

Preparation time

Difficulty

Cost

Pesto focaccia
Pierre Koch

Recipe created by :

Pierre Koch, Executive Chef EMEA

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Moments of consumption :

Aperitif Dinner Breakfast Brunch Snack Lunch

Recipe made with :

40515 Plain Focaccia Cinquanta 210g /medias/sys_master/images/h79/hb1/8841811361822/Picto_Precuit_EN/Picto-Precuit-EN.svg

Picto_ingredients.svg List of ingredients

  • Prawns
  • Pickled onions
  • Pesto
  • Cooked quinoa
  • Pineapple
  • Pomegranate seeds
  • Pea shoots
  • Edible flowers
  • Red chicory
  • Lemon pearls
  • Lime
  • Salt, Espelette pepper
  • Rosemary
  • Pink peppercorns

Picto_preparation.svg Preparation steps

  • Cook the quinoa.
  • Peel the shrimps.
  • Cut the pineapple into cubes.
  • Fry the pineapple and the prawns and deglaze with lime juice.
  • Season the quinoa with the pesto.
  • Lightly coat the focaccias in pesto.
  • Add the crushed fresh rosemary and pink peppercorns before reheating the focaccias.
  • Arrange the ingredients on the quinoa
  • And finish with lime zest and the warm focaccias.
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