This is a little fiddly thing wot I served up in place of sorbet as part of a multi-course dinner – a little palate-freshener and a surprise for those who haven’t come across this slightly sour-fresh Levantine fruit. The mixture is crunchy, salty, sour and yet has little sweet notes. A real little explosion of surprising things, then...
- 12 Ginarak, finely diced
- 1cm celery, finely diced
- 2 medium shallots, finely diced
- Pinch salt
- 2 tsp lemon juice
- 1 tsp honey
- 2 tsp olive oil
In a small frying pan, fry off the shallot in the oil to soften, taking care it doesn’t burn. Add the honey and let it caramelise lightly before removing from the heat. Mix everything together in a small bowl and refrigerate. Serve the salad in cooled shot glasses, with perhaps a teaspoon of frozen tequila in each one and a finishing pinch of salt.
You’ll need coffee spoons to eat it with!