Ingredients portion 3
Green peas 150 g
Vegetable set for vinaigrette 600 g
Pickles 100 g
Red onion 1 piece
Sibulet onion 10 g
Anchovies 25 g
Honey 35g
White wine vinegar 50 ml
Vegetable oil 120 ml
Rucola 65 g
Ground black pepper to taste
Cooking instructions 20 minutes
1 Blanch the peas in boiling water for 3 minutes. Then put them on ice to stop cooking.
2 Cut the red onion and pickles into medium cubes. Shred the sibulettes, chop the anchovies very finely, almost to a purée.
3 In a bowl, use the whisk to mix the honey, anousses, vinegar and pepper, then pour in the oil without stopping to whisk.
4 In a bowl, mix the potatoes, carrots, onion and cucumber together, add the sauce to the vegetables and stir. In a separate bowl, mix the beetroot with the sauce, reserving some of the sauce for later.
5 Place the beetroot through the cooking ring, then the mixed vegetables, followed by the peas, drizzle over the sauce, finish with the beetroot layer. Arrange the rucola leaves around nicely, sprinkle with the sibboleth and serve. Recipe tip A set of vegetables for the vinaigrette can be bought in the shop or prepared yourself by boiling and dicing the potatoes, beetroot and carrots. 
