We cherish our visits to the wholesome and wholly delicious Comptoir 102 dining room, where pretty things and some of the tastiest nourishment available, make for the complete dining experience. We've convinced the head chef at the Emmanuelle Sawko and Alexandra de Moutaudoin founded establishment to share three menu favourites with us, so we could pass them on to you. Don't say we're not good to you. 

Be sure to check-in on Sawko and de Moutaudoin's Buro 24/7 Middle East column, whilst you devoir your healthy and delicious Comptioir 102 dishes at home...

Comptoir 102 images and story

Comptoir 102 images and story

Comptoir 102 images and story

Comptoir 102 images and story

Beetroot Salad with Feta and Roasted Pine Nuts

Ingredients

176g Beetroot, grated

53g Feta Cheese

10g Pine nuts

2.75g Fresh basil

85ml Orange juice

7ml Lemon

7ml Olive oil

Preparation

Clean and peel the beetroot, then grate using the fine side of the box grater or Robot machine. Put lemon, orange juice and olive oil in blender and then pour over beetroots and mix gently. Be careful not to squeeze out too much juice from the beetroot. Cover beetroot and put into refrigerator until serving time. Gently roast the pine nuts until they are golden brown. To serve, measure 85 grams of beetroot mixture and put into the small bowl. Arrange 25 grams of feta on top of beetroot, and 5 grams pine nuts on top of feta. Place a few basil leaves on top.

Comptoir 102 images and story

Comptoir Green Smoothie

Ingredients

75g Baby Spinach

95g Fennel

550g Pineapple

4g Mint

75g Avocado

Preparation

Juice Spinach, fennel, and pineapple. Add to blender with avocado and mint and blend until smooth and creamy. Note: Don't blend too long as it will heat the juice.

Comptoir 102 images and story

Comptoir 102 images and story

Comptoir 102 images and story

Comptoir 102 images and story

Zucchini Al Pesto

Ingredients

5g Fresh Basil 

1.5g Garlic

4.5g Lemon

0.5g Italian Herb

66.5g Zucchini

16.5g Cashew Nuts

1.5g Roquette Lettuce

1.5g Dates

2.5g Macadamia Nuts

19.5g Pine Nuts

4.17ml Water

19.5ml Olive Oil

5g Pitted Olives

4.5g Avocado

4.17g Baby Spinach 

Preparation 

Pesto: put the olive oil and lemon juice with the basil, rocket, garlic, nuts, dates and avocado in a blender and blend well, until smooth and creamy. Add water and olive oil accordingly if too thick. 

Rawcotta: drain the cashew nuts and tip into a blender with 50ml water and blend well with the, pine nuts, lemon juice, garlic and the Italian herbs.

Zucchini: Use your spiral cutter and add the zucchini to cut into spaghetti strips. Add the pesto and the rawcotta mixes to the freshly cut zucchini and stir gently. 

Comptoir 102 images and story