Cocktail tomatoes caramelised in blood orange syrup

Ingredients

• 20 cocktail tomatoes, skin peeled
• 3 dl fresh orange juice (preference blood orange)
• 1 tablespoon honey
• 12 pieces green asparagus, blanched (al dente…with a bite !)
• 20 pieces black Italian olives (stoneless) (Preference Taggiasca)
• 1 bunch roquette salad

Preparation

Mix orange juice and honey, heat in a big pan and cook slowly / reduce until it’s syrupy. Add the peeled cocktail tomatoes in the orange syrup and caramelise them at least 15 minutes on low temperature. Cut the green asparagus in 2 cm pieces and mix with olives and roquette salad. Place in the centre of a plate and put the caramelised tomatoes around. Sprinkle rest off the orange syrup over the salad.

Chef: Mrs. Angélique Schmeinck