Recipe: My Charentaise Semolina Salad

1 In a saucepan, pour a splash of olive oil, melt your diced tomatoes, season with fine salt and turmeric, then add your diced hollyhock pieces, chopped garlic and finally your diced peppers. Let them sweat for 5 minutes, then stop and cover to rest.

2 In a large salad bowl, place your semolina. Bring your salted water to a boil, then pour it over your semolina and cover. Let it swell for 5 minutes, then add a little olive oil and a teaspoon of harissa. Fluff the semolina and add your previous mixture. Mix well, then taste. When it has cooled, put it in the fridge covered for at least 2 hours.

3 For presentation, on 4 plates, place your salad in small circles. Place 2 small hollyhock leaves on each plate and the flower in the center. Add a little candied peppers around if you like.