Rose petal salad with ball of delight

Wash the lettuce well and spin dry.
Peel the pineapple, remove the core and cut into thin slices.
Mix the untreated rose leaves into the dry lettuce.

Peel the avocado, remove the stone and mash with a fork

Peel and finely chop the chalotte and mix with the chili, salt, pepper, lime juice and guarana powder. Place in the fridge.

Roll out the tramezzini bread with a rolling pin between two sheets of cling film and fry in a pan with olive oil until golden brown on both sides. Place in a cup while still warm, cover with baking paper and place a second cup on top.

Once cooled, remove and you have a small crispy shell.

Form small balls from the avocado cream and roll in roasted sesame seeds and finely chopped dried tomatoes. Place the ball in the Tramezzini bowl.

Dressing:
Prepare a tasty salad dressing from honey, salt, pepper, basil oil, rose petal water, raspberry vinegar and guarana powder, carefully fold in the lettuce with the rose petals. Place the pineapple slices on a large flat plate and drape the marinated salad on top.

Add the ball of delight and decorate with the remaining rose petals.

Tip: The avocado paste will not change color if you add the pit (remove it before serving).