GARDEN VARIETY

SUPPORT LOCAL FARMERS BY SHOWCASING THE PICK OF THE PRODUCE WITH THIS FRESH DISH

WORDS: ALASTAIR MCLEOD STYLING AND PHOTO: MIRANDA PORTER CERAMICS: TWO WARM HANDS CERAMICS

HARVEST GARDEN

Serves: 4

INGREDIENTS

1 tbsp raisins

20g unsalted mixed nuts

20g salted smoked almonds

1½ slices rye bread

20g dried porcini

1 tbsp dried onion

1 tbsp black olives, pulsed almost to a paste

Sea salt and freshly milled pepper

Grape seed oil

100ml goat’s curd

Baby vegetables — radish, turnip, carrots, cucamelons Pea tendrils, to garnish

METHOD

Preheat oven to 135C. Place the raisins, nuts and bread on a baking sheet. Bake for 30 to 45 mins. Turn off the oven and let everything cool completely. Coarsely chop the mixed nuts and almonds, and tear the bread into bite-size pieces. Place in a food processor with raisins, mixed nuts, almonds, porcini and dried onion. Pulse to an even, coarse mixture. Add olives and pulse so mix resembles soil. Season to taste then drizzle in a little grape seed oil to give the mix a clumping texture. To serve, spread curd on to a bowl plate, arrange baby vegetables on top, then scatter with “soil” and garnish with pea tendrils.