- Make a mixture of salt, sugar and pepper and cover the roti with it, let it rest overnight in the fridge.
- Wash the roti well and cook vacuum for 8 hours at 65ºC.
- Cool it down and slice finely (like cold cuts).
- Put it on the plate and dress neatly with Maldom salt, paprika powder, oregano, tomato seeds, wild rocket, bulbs and sprouts, dots of Srirache sauce, lemon zest, capers and parmesan cheese.
Dish created by Oscar Rodriguez.