INGREDIENTS

A bunch

of chard

lettuce

A pair

of courgette flowers

A handful

of light green olives (e.g. Arbequina)

A handful

of dark green olives (e.g. Gordal)

A handful

of black olives (e.g. Kalamata)

Mint

Basil

Sage

Assorted fresh herbs

Assorted edible flowers

PREPARATION

For the bouquet

Clean the chard leaves thoroughly. Blanch them for 10 seconds in boiling water and stop cooking immediately in an ice water bath.

Remove the central stem from each leaf. Dry the leaves by spreading them on a clean cloth. Set aside on greaseproof paper.

PREPARATION

Assembling the bouquet

Place a chard leaf stretched horizontally; this will be used to wrap and hold the different elements of the bouquet. Place a piece of lettuce leaf, mint, basil, sage, edible flowers, courgette flower and fresh herbs of your choice on top. Once the bouquet is complete with the chosen ingredients, wrap the chard leaf around the stems so that it is firm and secure.

PREPARATION

For the light green olive sauce:

Blend the ingredients with a blender until you obtain a fine, homogeneous texture. Set aside.

For the dark green olive sauce:

Blend with a blender until you obtain a fine, homogeneous texture. Set aside.

For the black olive sauce:

Grind with a blender until you obtain a fine, homogeneous texture. Set aside.

Finish and presentation

Dress the base of the dish with a few drops of olive oil and a pinch of salt. Also add a little oil and salt inside the bouquet, in the centre. Decorate with three dots of the olive sauces: one light green, one dark green and one black.