Prepare a healthy and tasty summer recipe with this vegetable platter served on a bed of homemade tarama with Maviar 1950® and crème fraîche. Garnish with nasturtium flowers to make your platter even more delicious.

Preparation time: 30 minutes • Cooking time: 20 minutes

Serves 4 

For the tarama:

• 150g crème fraîche
• 150g 1950® Maviar

For the vegetables:

• 250g green beans
• 1 yellow courgette
• 100g shelled broad beans
• 100g yellow and orange cherry tomatoes
• Young nasturtium shoots and flowers
• Fleur de Caviar®

Method

1. Peel and rinse the green beans and steam them for 12 minutes. Check with the tip of a knife.
2. Wash the courgette and scoop out the balls with a melon baller. Steam them, along with the broad beans, for 8 mins.
3. Wash and halve the cherry tomatoes.
4. Gently mix the 1950® Maviar with the crème fraîche, spread the tarama over the bottom of the platter and garnish with the vegetables, sprouts and nasturtium petals.
5. Season with Fleur de Caviar®.

Photographs: Aimery Chemin • Food styling: Coralie Ferreira