10 pieces of Boursin® Minis
300 g of red cabbage
Beetroot sprouts
1 green pepper
200 g red and yellow cherry tomatoes
1 red meat radish
1 pomegranate
3 pita breads
Fruit vinegar and olive oil sauce
Bunch of aragula
Salt and pepper
Wash the red cabbage and halve or quarter tomatoes (depending on their size).
Thinly slice your radish and green pepper (using a knife or a slicer).
Open and cut the pomegranate in half and push out the seeds.
Preheat the oven at 350°F.
Cut each slice of pita bread into 6 pieces. Place the pita into the oven and brush with olive oil. Bake for about 12 minutes, turning the pita halfway though or until golden brown.
Use a large round plate (30 cm diameter).
Place the red cabbage in the shape of a crown.
Add the tomatoes and the green pepper to the red cabbage (or mix them with the arugula).
Top with beetroot sprouts.
Place the sliced radish at the centre of the crown.
Place the pita chips inside the crown .
Place the Boursin ® Minis on top of the salad.