Serves 1-2
INGREDIENTS
SPRING VEGETABLES
2 cups baby mixed greens (rocket, lamb's lettuce, watercress if available)
3 thinly sliced radishes
some shaved asparagus (use a vegetable peeler)
1 cup sugar snap peas halved lengthways
mint leaves (fresh)
basil leaves (fresh)
PISTACHIO PUREE
1 cup soaked pistachios (soaked for about 4 hours)
1⁄4 cup filtered water
1 tbsp brown rice vinegar
1 tbsp agave nectar
1⁄2 tsp sea salt
STRAWBERRY VINAIGRETTE
1 cup chopped strawberries
1 tbsp rice vinegar
1 tsp sea salt
1⁄2 cup grapeseed oil
METHOD
1. For Pistachio Puree, blend all ingredients in a high-speed blender until smooth and save to one side.
2. Lightly toss all salad ingredients together in a mixing bowl.
3. For the Strawberry Vinaigrette, place all ingredients except grapeseed oil into blender and blend until smooth. Add oil to strawberry mix gently and stir.
4. Toss the spring vegetables with Strawberry Vinaigrette, reserving some vinaigrette as a garnish later.
5. Plate up, starting with the Pistachio Puree, then salad, and drizzle extra vinaigrette to garnish.
As I mentioned before, for anyone wanting to try this with meat, I'd love to hear how it goes with duck so let me know if you get there before I do!
INGREDIENTS
SPRING VEGETABLES
2 cups baby mixed greens (rocket, lamb's lettuce, watercress if available)
3 thinly sliced radishes
some shaved asparagus (use a vegetable peeler)
1 cup sugar snap peas halved lengthways
mint leaves (fresh)
basil leaves (fresh)
PISTACHIO PUREE
1 cup soaked pistachios (soaked for about 4 hours)
1⁄4 cup filtered water
1 tbsp brown rice vinegar
1 tbsp agave nectar
1⁄2 tsp sea salt
STRAWBERRY VINAIGRETTE
1 cup chopped strawberries
1 tbsp rice vinegar
1 tsp sea salt
1⁄2 cup grapeseed oil
METHOD
1. For Pistachio Puree, blend all ingredients in a high-speed blender until smooth and save to one side.
2. Lightly toss all salad ingredients together in a mixing bowl.
3. For the Strawberry Vinaigrette, place all ingredients except grapeseed oil into blender and blend until smooth. Add oil to strawberry mix gently and stir.
4. Toss the spring vegetables with Strawberry Vinaigrette, reserving some vinaigrette as a garnish later.
5. Plate up, starting with the Pistachio Puree, then salad, and drizzle extra vinaigrette to garnish.
As I mentioned before, for anyone wanting to try this with meat, I'd love to hear how it goes with duck so let me know if you get there before I do!
