Beetroot Sushi with goat cheese and Belberry fig and black pepper confit


4 beetroot wraps
1 jar of goat cheese
1 box of arugula
1 box of watercress
1 cucumber, unseeded and cut in julienne
1 apple, unpitted and finely chopped
1 jar of Belberry fig and black pepper confit
100 gr or 3.5 oz walnuts
Black pepper

  1. Put the beetroot wraps on the sushi mat and cover the wrap with the goat cheese
  2. Make the wraps as you make a real sushi. Take care when rolling up, make sure that you press very well, to obtain a solid roll.
  3. Cover the goat cheese with the arugla and the watercress
  4. Put a handfull cucumber and the apple in the middle of the wraps
  5. Add the walnuts and the fig and black pepper confit
  6. Add the black pepper
  7. Roll the sushi with the sushi mat and press well
  8. Allow them to cool down in the fridge for about 30 minutes
  9. Cut with a sharp knife in small rolls