Cous cous and Dandelion Croquettes with Salad and Flowers

Servings: 4
Prep time: 15
Cooking time: 25
  1. Boil 100ml salted water and add the turmeric. In the meantime, place the cous cous in a glass bowl, stir with a fork, pour the boiling water on it and cover with a lid. Let it sit for 4 minutes.
  2. Steam the peeled and chopped potato for 10 minutes, and steam the sliced asparaguses and dandelion leaves for 5 minutes too.
  3. In a food processer, chop the asparaguses and the dandelion, adding a few water if needed, then incorporate the mixture to the mashed potatoes.
  4. Add the cous cous too, and use this batter to create some round croquettes. Roll them in the corn flour and place them on a tray covered with oiled parchment paper. Drizzle some olive oil on top of them and grill them for 10 minutes, until golden.
  5. Prepare the salad. In a bowl, combine the valerian salad and the smaller dandelion leaves. Season them with a dressing made with 3 tablespoon olive oil, the juice of a lemon and soy sauce.
  6. Plate the salad, place the croquettes on top and complete with some lemon zst and the edible flowers.