Tomato and broccoli salad - roma tomato confit with a cheese espuma. Served as a dairy-free/eggless tomato confit/balsamic custard (there's a mouthful) and topped with a idiazibal/mozzarella water and basil foam served with a side of idiazibal whey poached broccoli stem (which is delicious). The main was polenta cooked in a toasted corn stock with harrisa shrimp, vegetable charcoal poached broccoli stem, and fried green tomato confit cubes - the "favorite" of all components expressed by all (green Roma tomatoes - confit, pureed, gelled with agar and quickly fried).
