For 4 people:
200 g of seasonal vegetables (eg carrots, celery, asparagus, beans, peas, etc ...)
10 g of sentcha tea
30 g of very good olive oil
1/2 lime juice + zest
20 g of a mixture of pumpkin seeds, sunflower, pine nuts, etc ...
Salt and pepper
Fleur de sel
For the vegetables:
Thoroughly clean and pare vegetables. Cut quite thin, various forms. In al dente cooked part, by cooling quickly in ice water to maintain the color. Keep other raw vegetables nice and cool, so they stay crispy.
For the vinaigrette:
Infuse matcha in olive oil at 60 degrees for one hour. Filter and mix with lemon juice, a little salt and pepper.
Finishing and presentation:
In the bottom of bowls, arrange the vegetables nicely. Drizzle with dressing and sprinkle with toasted seeds. Finish with grated lime zest and a pinch of salt. Serve immediately, so that the vegetables stay crisp and colorful.