12 Cherry tomatos
2 sprig of Thyme
1) Cut the cherry tomatoes in half
2) Flavor the tomatoes with salt and pepper
3) Place them on a baking tray
4) Drizzle with olive oil and lay a sprig of thyme on the tomatoes
5) Put them in a preheated oven at 180 C
25 gr Yoghurt
10 gr whipped cream
2 gr Horseadish puree
1) Cut the beetroot into in the desired shape
2) Make a salad with the tomato confit, raspberry and purslane.
3) Spoon the sauce around.