Winter Vegetables & Walnut Goat Cheese Brûlée
Prepared by: Özay Akar @chefozayakar
Servings: 6 people – Total 5,400 kcal
1 Serving: 900 kcal
Total Cooking Time: 30–38 minutes
Ingredients
- 600 g mixed roasted winter vegetables (zucchini, pumpkin, red beet)
- 600 g boiled California Calrose rice
- 300 g California walnut (washed and peeled)
- 450 g green apple
- Baby arugula leaves, chervil
- Spices (Salt, Black pepper) to taste
- 100 g pomegranate seeds
- 420 g goat cheese
- 30 g sugar
- 15 ml balsamic sauce
- 45 g olive oil
- 10 g honey
Preparation
- After washing and draining the California Calrose rice, boil it in boiling water for 10–12 minutes until slightly al dente and drain.
- Dice the zucchinis and beets. Add olive oil and spices, and mix.
- Bake in a preheated 180°C oven for 20–25 minutes until the vegetables are soft.
- Once the vegetables are cooked, place them scattered on a serving plate. Add the boiled California Calrose rice, California walnut, green apple slices, arugula, and basil.
- Place the goat cheese on top. Sprinkle a very small amount of sugar on top and brulee with a torch for 30–60 seconds until the surface is caramelized.
- In a bowl, whisk balsamic, olive oil, and some honey for 1–2 minutes until homogeneous.
- Drizzle the honey-balsamic sauce over the salad and serve. Resting for 5 minutes before serving allows the flavors to integrate.