Salad of turmeric pickles with filo curls

Name: salad of turmeric pickles with filo curls
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon ras el hanout; 1 tablespoon Sesame seed; 1 teaspoon thyme; 500 milliliters frying oil; 6 sheet filo pastry; 300 milliliters White wine for the pickles; 300 milliliters white balsamic vinegar for the pickles; 1 clove for the pickles; 2 peppercorns for the pickles; 0.5 teaspoon turmeric for the pickles; 1 star anise for the pickles; 0.5 cinnamon stick for the pickles; 1 tablespoon olive oil for the pickles; 100 gram sugar for the pickles; 1 beet for the pickles; 6 radishes for the pickles; 1 winter carrot for the pickles; 0.5 fennel bulb for the pickles; 0.5 bunch flat leaf parsley for the garnish

Ingredients

1 teaspoon ras el hanout
1 tablespoon Sesame seed
1 teaspoon thyme
500 milliliters frying oil
6 sheet filo pastry
300 milliliters White wine for the pickles
300 milliliters white balsamic vinegar for the pickles
1 clove for the pickles
2 peppercorns for the pickles
0.5 teaspoon turmeric for the pickles

1 star anise for the pickles
0.5 cinnamon stick for the pickles
1 tablespoon olive oil for the pickles
100 gram sugar for the pickles
1 beet for the pickles
6 radishes for the pickles
1 winter carrot for the pickles
0.5 fennel bulb for the pickles
0.5 bunch flat leaf parsley for the garnish

Directions

Let the vegetables drain. Grind the ras el hanout with a pinch of salt, the sesame and thyme finely in a mortar.
Heat the frying oil in a high pan to 180ºC. Take the dough out of the package and roll the sheets loosely. Cut the rolls into thin slices and fry briefly golden yellow. Scoop out the oil and drain on kitchen paper. Sprinkle the dough directly with the spice mixture.
Divide the marinated vegetables over 4 plates. Sprinkle with the parsley and spread the filo curls over it.