Goat with Vegetables and Fruits

For the goat cheese, pluck the rosemary needles from the stem. Peel an orange very thinly, cut the peel into thin shavings. Squeeze 250 ml of juice from the oranges and strain through a fine sieve. In a large saucepan, reduce the juice with the rosemary by half. Add the orange shavings in the last 2 minutes. Let cool down. Mix the honey with the rosemary-orange mixture. Cut the zucchini and eggplant into slices and season with salt. Rinse off after approx. 15 minutes and pat dry. Peel the peppers, peel the asparagus in the lower part and cook until firm to the bite. Fry the vegetables side by side in the pan in olive oil, add a sprig of rosemary and a pressed clove of garlic. First add the zucchini and aubergine to the pan, then the peppers, the sun-dried tomatoes and finally the asparagus - salt and pepper everything and add a little sugar to taste. If the vegetables are soft, place everything on a paper towel to remove the excess oil. In the meantime, sprinkle the goat cheese with brown sugar and heat it up slightly in the oven. Stack the vegetables as turrets as desired, caramelize the goat cheese with the burner and place on top.

For the salad, peel the shallot, chop it finely and sauté in the butter until translucent. Add the orange juice, reduce by half, strain through a sieve, then add the balsamic vinegar, mustard, pepper and turmeric and mix well. Add the oil and beat well with the hand blender. Wash the rocket and distribute it on the plates. Drizzle with rosemary honey and orange dressing.

For the gazpacho, peel, core and chop the cucumber. Peel and dice the onion and clove of garlic. Put all the ingredients in a bowl with vinegar, olive oil, water or juice and let it steep for at least 30 minutes. Then puree in a blender and pass through a fine sieve. Chill for 1-2 hours, season with salt and pepper, add the dry ice and whisk. Serve immediately in glasses.