250 g ikea grönsaksbullar ( vegetable balls)
2 tbsp fresh corn cooked
1-2 spring fresh dill & dill flower to decorate (optional)
Viola leaves to decorate
1.Line a parchment paper on the baking tray. Cook vegetable balls in the oven at 200 C until they are crispy and golden brown. Then remove from the oven and set aside.
2.In a large bowl add, washed and dry purslane leaves.
Pour cashew cream over the leaves. Massage with your hands until all the leaves are coated well. Set aside.
For the sunflower cheese cream:
90 g sunflower seeds soaked in warm water for 30 min.
4-5 tbsp water
3 tbsp lemon juice
2 tbsp nutritional yeast
1/4 tsp blackpepper
1/4 tsp pink himalayan salt
Place all sunflower seed cream ingredients in the blendec twister jar. Mix on high speed until you get smooth silky cream.
1. Pour 2-3 tbsp cream to the middle of the plate.
2. Place some purslane over the sauce.
3. Put 2-3 vegetable balls to the plate. Add corns.
4. Decoate with fresh dill, viola flowers etc..