Bunch of mixed herbs (Parsley, basil, cilantro, for example)
4 cl olive oil
Grated peel and juice of 1 lime
50gr apple capers
Shiso purple cress (or another type)
Divide the carpaccio over 2 plates. Finely chop the herbs and mix them with the oil, lime juice, salt and pepper. Sprinkle over the carpaccio. Grate the peel of the lime on top, and decorate with the apple capers and cress. Top with some more salt and pepper to taste.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS