Briefly put the tomatoes in boiling water and then remove the skin. Quarter, seed and cut into small cubes.
Finish baking half of the baby corn in tempura batter. For this, mix wheat flour and arrowroot flour with a little bit of water until smooth, turn the small corn sticks in it to the other side and deep-fry in fat. Chop the other half of the baby corn, steam it for 10 min and then mix it with half of the tomato pieces, finely chopped spring onions and hard boiled pepper, salt, eggs and olive oil – the filling for the avocado lasagne is ready.
Remove the skin from four avocados with a peeler and use it to cut them into fine slices. Place these close together on six pieces of oiled plastic wrap. Brush with olive oil and cover each with a nori leaf. Place a small amount of the filling on top and place two corn sticks on top. Roll the avocado lasagna together using a sushi mat.
For the avocado sauce, mix the remaining diced tomatoes with a diced avocado, the salt, cress, pepper, lime juice and olive oil.
For the avocado cream, blend one peeled and pitted avocado with olive oil, salt and pepper until smooth.
Dressing: Place a little of the avocado cream on a plate, then place an avocado lasagna roll on top. Next to it place a little bit of the avocado leaf salad, place the remaining corn stalks baked in tempura batter.
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