Carpaccio of Sint-Jacob fruits and cauliflower with pomegranate

Make the vinaigrette: squeeze the juice of the half pomegranate in a fruit press. Mix 2 tablespoons of the juice with the lime juice, salt and the allspice d’Espelette, and stir the olive oil.

Cut with a mandolin paper -thin slices of cauliflower. With a sharp knife, cut fine slices from the Sint-Jacobsnoten and pre-peeled lime.

Dress on a large dish, or directly on the 4 signs. Sprinkle pomegranate seeds over it and place the coriander leaves in between.

Sprinkle with vinaigrette, pepper and salt. Takes immediately. You can also serve the vinaigrette separately, so that everyone can add to taste.