Beetroot Sushi with goat cheese and Belberry fig and black pepper confit - Belberry

Ingredients

• Put the beetroot wraps on the sushi mat and cover the wrap with the goat cheese
• Make the wraps as you make a real sushi. Take care when rolling up, make sure that you press very well, to obtain a solid roll.
• Cover the goat cheese with the arugla and the watercress
• Put a handfull cucumber and the apple in the middle of the wraps
• Add the walnuts and the fig and black pepper confit
• Add the black pepper
• Roll the sushi with the sushi mat and press well
• Allow them to cool down in the fridge for about 30 minutes
• Cut with a sharp knife in small rolls