ingredients

• 150 g of pouligny saint-pierre (Soignon) • 12 cooked prawns • 2 avocados • 1 mango • 1 lemon • 5 berries at the mill • 1 bouquet of dill • Olive oil

Steps

Step 1

Ciselez , spread the dill (except 2 sprigs) on a plate. Cut diced pouligny saint-pierre, roll them in the dill, keep cool.

2nd step

Cut in 2, peel, slice the avocados in thin slices, break up and roll them in 1/2 lemon juice. Peel and cut the mango into cubes. Decorate the prawns, let them tail.

Step 3

Mingle in 6 verrines mango, avocado, goat and prawns. Mingle 1/2 lemon juice, 3 tbsp. to s. olive oil, salt, 5 ground berries, spread over all, decorate with dill.