Ingredients & Weight

Bladder cherry

20 pieces

spinach

100g

palmito

200g

canned peach

200g

bean sprouts

100g

natural yogurt

70g

dried mint leaves

2 pieces

dried anise leaves

2 pieces

unrefined brown cane sugar

150g

clove

2 pieces

mustard powder

1 teaspoon

garlic powder

1 teaspoon

olive oil

1 teaspoon

Preparation directions

• Wash the bladder cherry and remove the stems.
• Cut a deep cross shape into the bladder cherry and place in a baking dish.
• Cut the (canned) palmito in half and then cut into 4 cm lengths. Add to the baking dish.
• Wash the Western spinach in water. Let it soak for a bit in the water.
• Add the raw bean sprouts to the baking dish from Step 3.
• Finely chop the spinach and add it to the baking dish.
• Slice the canned peaches into 1 cm thicknesses and place on top of the baking dish items from Step 6.
• To prepare the caramel sauce, put 150 ml of water in a small pot, turn on the heat, add the mint leaves, anise, and cloves and bring to a boil.
• Put the brown sugar in a separate pot, then add the boiling mixture from Step 8 into the pot.
• Mix well with a wooden spatula and it's ready when it starts to bubble.
• Make the yogurt sauce. Add the mustard powder to the yogurt and mix to finish.
• Sprinkle the baking dish from Step 6 with olive oil to finish, then top with the sauce (as desired) just before serving.
• Ready -------------------****