Makes: 2 servings

30 to 45 minutes


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  • 1 Zucchini
  • 80g of Sabarot cereals and lentils blend
  • 1 lemon
  • 1 shallot
  • 1 pear
  • Fresh mint leaves
  • 1 tsp of Espelette pepper
  • 1 tsp of potato starch
  • Lemon green tea
  • Olive oil


1. Infusion

In a boiling water saucepan, put the tea bag and mint leaves. Turn off heat, cover with wrap paper and keep for later.

2. Cereals & lentils blend

Collect the lemon Supreme. Keep the juice from the rest.
Cook the cereal & lentils blend for 10 min, drain. Let cool down.
In a bowl, combine the finely-chopped shallot, chopped mint and lemon juice. Add salt and pepper.
Add a teaspoon of Espelette pepper and the potato starch.

3. Zucchini Maki

Cut slices of Zucchini (about 2 mm) using a mandolin, put them on a plastic film, add salt and pepper. Put the cereals and lentils blend on it. Roll like a maki. Tighten well and place in the refrigerator.

Peel pears and cut into slices.

4. Zucchini Chips

Cut thin slices of Zucchini on the mandolin, put them in oil in a pan. Remove when colouring. Add salt, pepper.

5. Presentation

In the bottom of the plate, place the pear slices. Put the maki on the top. On the maki, drop a few supremes lemon as well as the zucchini chips.

Remove the tea bag and the broth mint leaves of the bouillon and reduce to have a juice with taste. Put 5 tsp of bouillon around the maki.

Recipe by Sabarot

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