Mint Rolls with Garlic Dip, with Fried Cauliflower and Bread Chips

Put the yoghurt in a bowl, finely grate the garlic cloves and the lime zest. Mix everything very well and season with fleur de sel and a splash of lime juice. Let it steep in the refrigerator.

You can use the bread that tastes best. I had a dark borrowed baguette here. Cut this with the bread slicer or with the bread knife into very fine slices (really only very thin, otherwise it won't work and the slices will become hard).

Place the slices on a baking sheet and roast at 150 degrees for 10 minutes until crispy. I made more right away, and you can also nibble away in the evening.

Put the minced meat in a bowl. Add the egg and mustard. Squeeze the soaked baguette well and add it as well. Now add the spring onions, the chopped parsley and the chopped mint and season well with salt and pepper and work into a homogeneous dough.

Heat some oil in a pan and sear the meatballs on both sides and then finish cooking in the oven preheated to 120 degrees.

Divide all of the cauliflower into small florets. Add a dash of oil to the pan in which the meatballs were seared and then fry the cauliflower florets while turning - this takes 10-15 minutes, depending on the size of the florets, they should be done, but still have a light bite and they should already draw a little toasted aromas.

When the florets are good, add the butter, let it froth and toss the florets in it a few times and then season well with salt.

Place the fried cauliflower on a plate, add the meatballs, pour some of the dip over it and serve with the toasted bread chips.