PROCEDURE

Finely chop coriander,thai basil and shallots

Add it in a bowl together with the meat and one tbs of dressing

Season it with salt,black pepper and a tip of a tbs of kosho lime

In order to preserve the crispiness mix the fry shallots in the end.

Serve it Lunch time in the rectangular plate with 3 pcs of toast aside and dinner time in the round colorful plate(2 pcs of toast on the roti plate)

Garnish on top with grounded black pepper grated goat cheese,long spring onion and bottarga cracker.