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Cook all the vegetables separately, in boiling salted water, removing them while still crunchy. Mix them in a bowl with olive oil and marinate for a full day. Use a brush to apply olive oil to a sheet of filo dough. Place the other sheet on top, without hanging over the edges. Sprinkle with icing sugar and cinnamon. Bake the dough in the oven at 180°C, let cool and break to your liking. Garnish the vegetables, spinach leaves and shrimp attractively. Sprinkle with small strips of mint and coriander. Make a vinaigrette with the rest of the olive oil, the juice of the pressed ½ lemon, salt, pepper and zest from the ½ lemon.
How to serve
Dress the salad and arrange the crisp pastry pieces.
Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse
