Ingredients: 2 servings

  • Guerande Fleur de Sel PGI 1/2
  • Garland Chrysanthemum. Half of bouquet (50g）
  • Garlic 1 Half
  • Powdered cheese 1.5 tbsp.
  • Olive oil 3 tbsp.
  • Roasted sunflower seeds from Bulgaria 15g
  • Salt 1/4 tsp.
  • Somen noodles 3bundles
  • Mentsuyu (2x dilution) 2 tbsp.
  • Water 4 tbsp.
  • Cherry tomatoes 4
  • Radish sprouts to taste
  • Roasted sunflower seeds from Bulgaria to taste
     

Steps

  1. Pick the leaves off the garland chrysanthemum and cut the stems into chunks. Cut the small tomatoes into quarter    
  2. Place the  garland chrysanthemum from (1) and A in a blender and turn until a paste is formed.    
  3. Boil plenty of water in a pan and cook the somen noodles. Cool thoroughly in cold water and pat dry    
  4. Mix (2) with mentsuyu and water    
  5. Place (3) in a bowl, pour over  (4), top with cherry tomatoes and sprinkle with wilted greens and roasted sunflower seeds
     

Product Notes

Sunflower seeds are incredibly versatile. Here, they're ground down to enrich the garland crysanthemum sauce with their gentle nutty flavour, and also added as whole kernels to add an exciting texture contrasting with the soft noodles.