Almond semolina slices with citrus salad

1.

Roast the almonds in a pan until golden brown, remove. Bring the milk and salt to the boil in a saucepan. Mix the semolina and 3 tbsp sugar, stir in and bring to the boil while stirring. Take off the stove. Cover and leave to soak for about 5 minutes.

2.

Approx. Brush half of a baking sheet with oil. Fold the almond flakes into the semolina. Place the semolina on the oiled tray and spread it into a rectangular plate (approx. 16 x 30 cm). Let cool down.

3.

Wash 1 lime, rub dry, peel off. Peel all the citrus fruits with a knife so that the white skin is also removed. Cut out the fillets between the separating skins, collecting the juice.

4.

Squeeze the separating skin with your hands and collect the resulting juice.

5.

Caramelize 75 g sugar in a pan. Deglaze with citrus juice, add aniseed and simmer until the caramel has dissolved. Mix in the starch with a little water, stir in and simmer for about 1 minute.

6.

Mix in the lime zest and citrus fillets, remove from the heat, allow to cool.

7.

Cut the semolina plate into approx. 18 triangles. Melt the butter in a pan. Fry the semolina triangles in portions until golden brown. Drain on kitchen paper. Wash lemon balm, pat dry. Pluck leaves and finely chop except for something to garnish.

8.

Mix the chopped lemon balm into the salad. Serve the semolina slices with citrus salad and decorate with lemon balm leaves and pistachios.