Tostada with veal tartare, pico de gallo and coriander

Ingredients:

• avocado
• Ghoa Cress
• ancho chili flakes
• angel hair pasta
• chilli pepper
• roast piquillo pepper
• sweet ‘n’ sour red onion rings

For the tartare:

• 200 g veal rump
• olive oil
• pepper
• salt

For the tostada:

• 250 g blue corn flour
• 1/2 tsp salt

For the coriander cream:

• 3 bunches of coriander
• 1 l sunflower oil
• 100 g egg whites
• 50 g yoghurt
• juice of 1 lime
• fleur de sel

For the pico de gallo:

• 1 kg brunoise tomatoes
• 2 tbsp jalapeño pepper slices
• 3 diced red onions
• the juice and zest of 3 limes
• 1/4 bunch of flat parsley
• olive oil

For the lime gel:

• 2 dl sugar water
• 2 dl lime juice and zest
• gelcrema thickener