Poached nana mint with tahini and sesame seed

A fresh and extravagant appetizer and perfect for these hot temperatures. Served with a cold Blanc des Blancs Champagne – there’s no better way to start a summer evening. 

Simon Horn from MARGARETE shows you how to prepare this vegan snack and here comes his recipe to read and follow along. 

INGREDIENTS FOR 4 PEOPLE

• 4 bunches fresh nana-mint without woody stems 
• Tahini paste (1 tbsp.) 
• Smooth peanut butter (3 tbsp.) 
• Black and white sesame seeds, 1 tsp. each 
• Salt 
• Sugar 
• Edible flowers for decoration 

We recommend De Sousa Cuvée des Caudalies Blanc de Blancs Grand Cru with it 

STEP 1

Wash the mint in the whole bunch. Heat water in a pot, add salt and sugar. 

Poach the mint just below boiling point for 1.5 minutes. Remove from the water bath with a skimmer and quench briefly in an ice bath. 

STEP 2

Roast the white and black sesame seeds without fat in a pan or in a pot until the white sesame becomes golden brown and it smells nice. Stir frequently so that nothing burns. 

STEP 3

Mix the peanut butter and tahini paste with a dash of water in a bowl until its’s smooth. 

STEP 4

Squeeze the poached mint and shape into packages. Cut the packages into 2 cm wide slices. 

HOW TO ARRANGE

To set the scene for the appetizer, a large plate is perfect. First, place a blob of the peanut tahini paste on the plate and spread it over the plate. Arrange the mint packets on top of the peanut tahini strip and add a blob of the paste to each. Sprinkle the sesame seeds on top and garnish with the flowers. 

BON APPÉTIT!

BRUNO PAILLARD MILLÉSIMÉ 2009 ASSEMBLAGE

We are amazed by the complexity of this Blanc de Blancs! The richness of aromas that jumps out of the glass is, in itself, unique. A must-have to drink now or to store. 

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