Hors D'oeuvre

Wash the potatoes and beetroot, cook until tender.

Wash the carrots and add them to the potatoes (but only cook until tender, not too soft).

If you have peas, fill them with water and cook until tender. If you have green beans, it's enough to just blanch them.

Peel the onion and leave it whole. (Prick it with a fork, and we'll use it to whisk our mayonnaise).

Separate the eggs and use the yolks for the mayonnaise.

Put the egg yolk in a bowl and whisk continuously with the onion. Gradually pour in the oil very thinly. Always whisk (in one direction) until it has doubled in volume. When it's ready, season with a pinch of salt and a little white wine vinegar or lemon juice.

Don't throw away the onion. Just cut it into brunoise and mix it with the other ingredients.

Peel the cooked potatoes and beetroot and cut them into approx. 1.5cm cubes.

Cut the carrots into brunoise.

Mix the three ingredients with the peas or green beans.

Mix with the mayonnaise and season with pepper.

Arrange on a flat plate with cucumber salad, leafy salad, tomato salad and enjoy.

(see Malagasy tomato salad recipe)

Enjoy your meal!!!