Cut the M. Eryngii into thin slices of about one centimetre.

Make a marinade of olive oil, sliced garlic, salt and pepper.

Marinate the M. Eryngii.

Grill the slices of Eryngii for about 10 min. until they become soft.

Meanwhile, cut the parsley and spring onion into pieces.

Dice the tomato.

Make a salad of parsley, tomato and the juice of the lime.

Halve the grilled Eryngii slices. 

Fry the Eryngii in a pan with a dash of oil. After 3 minutes, add the soy sauce, ketjap and pinch of sambal.

Mix the fried Eryngii in the bowl with the salad.

Delicious with a thick slice of bread or baguette!