salad / soup
Cucumber gazpacho and fennel foam
serves 4


  • 1/2 kg of ripe tomatoes
  • 100 gr Fuji apples
  • 40 gr mint
  • 1 clove of garlic
  • 10 gr of ginger
  • 1/2 cucumber
  • 1 dl olive oil
  • 4 tbsp. apple vinegar


  • 500 ml olive oil
  • 40 gr fresh fennel
  • 10 grains of white pepper
  • 6 black peppercorns
  • 1 tsp. salt


  • 1 kg of cucumbers
  • 1/2 cup of sugar
  • ½-litre of white vinegar
  • ½-litre of water
  • 50 gr mustard seeds
  • 1 handful of peppercorns
  • 5 gr cardamom
  • 1 star anise pod
  • Coarse salt to taste
Najat Kaanache
Moroccan chef Najat Kaanache shows us how sophisticated cuisine goes far beyond the borders of countries with a classic gastronomic tradition, such as France. Influences from both Spanish cuisine and her homeland can be found in her menu based around Marlene® apples.
Cucumber gazpacho and fennel foam
Blanch and peel the tomatoes and place in a blender jar.
Add the peeled and chopped cucumber, chopped apples, ginger, garlic and mint.
Crush for a few seconds and add salt, vinegar and oil – adjusting the amounts if necessary.
Pass through Chinese strainer and pour into a soup tureen. Let it cool for an hour.

Fennel oil
Wash and chop the fennel.
Add a teaspoon of salt to the fennel.
Let these ingredients rest for 15 minutes.
Place the olive oil, peppercorns, and the drained fennel in a glass jar.
Place the glass jar under vacuum at a temperature of 60 ºC for 24 hours.
Strain and set aside.

Sweet and sour cucumbers
Wash and cut the cucumbers into very thin slices without peeling them.
Place them in a container with a handful of coarse salt.
Leave them to release the liquid for at least two hours.
Put ½ liter of water, ½ liter of vinegar, ½ cup of sugar, 50 g of mustard seeds, cardamom, anise and some peppercorns in a saucepan.
When the liquid comes to a boil, rinse the cucumbers from their vegetation water and pour them into the saucepan, leaving them to boil for another 5 minutes.
Drain, by taking care not to spill the boiling liquid.
Place the cucumbers in cold water to stop the cooking process.
Allow the liquid in which the cucumbers were boiled to cool as well.
Drain the cucumbers and put them in a jar, covering them with the already-cooled boiling liquid.
Set aside.