Strain the mozzarella balls.
Put the sesame seeds, parsley, poppy seeds and turmeric n separate little plates, .
Roll the 4 balls in each of the condiments, and place on a plate.
Wash the button mushrooms mince finely.
Rinse the mesclun in clear water.
Make the salad dressing (mix together the balsam vinegar, olive oil, salt and pepper).
Divide the mesclun onto the 4 plates.
Season with two soupspoons of the dressing.
Add the mushroom strips.
Spread 50 g of cream cheese on your Wrap.
Boil the mange-tout peas for 15 minutes in salted water.
Strain.
Wash and grate celery, black radish, carrot and fennel.
Mince the spring onions.
Put all the vegetables in a salad bowl.
Season with salad dressing.
Place this preparation on the wrap and roll.
Rinse the mesclun and place on the plate.
Shell the broad beans and boil for 3 minutes. They must be crisp.
Strain them and put them in a saladbowl filled with very cold water and ice cubes to stop the cooking process and keep the lovely green colour.
Rinse the rocket in clean water.
Make your salad dressing with the vinegar, olive oil, salt and pepper.
Remove broad beans from cold water.
Mix the broad beans and rocket in a salad bowl.
Season with a few soupspoons of dressing.
With a parmesan knife or a potato-peeler, make parmesan chips and place them on the plates.
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