Ingredients (for 4 people)

For the vegetables: 200 g of courgette; 200 g of green pepper; 200 g of red pepper; 200 g of carrot; 200 g of mushrooms; 200 g of spring onion.

For the Andalusian sugar cane molasses cream: 400 g of goat cheese cream (Rey Cabra de Ronda): 250 g of Andalusian sugar cane molasses; 50 ml of liquid cream (single cream).

For decoration: 50 g of crushed toasted almonds; 200 g of Andalusian sugar cane molasses; 10 g of San Fernando salt flower; 100 g of Extra Virgin olive oil; salt and pepper to suit your taste; as much garlic, broad bean flowers and broad bean leaves as required.

Method

Vegetable: cut into medium pieces. Grill until crispy in the centre without overcooking. Let cool and cut into small pieces. Reserve cold.

Andalusian sugar cane molasses cream: mix the cheese with the molasses and cream, stir until smooth and set aside.

Plating: on a rectangular board, we put a little of the cream, on top we place the vegetables, sprinkle almonds, salt and finish decorating with shoots and sprinkling with Andalusian sugar cane molasses.