Salad of lo­cal veg­eta­bles, herbs and goats curd

Element - - Cover Story -

Serves four

In­spired by Rene Redzepi

For raw vegetable salad

5 radishes (thinly sliced) 5 baby car­rots (thinly sliced length­wise) 10 asparagus (thinly sliced length­wise)

For the cooked veg­eta­bles

3 beet­roots (roasted and peeled) 3 car­rots (peeled, sliced thinly and blanched)

For the beet­root puree

Use all the trim­mings of the cooked beet­root and blend into a smooth puree by adding some vegetable stock.

For the car­rot puree

3 car­rots (peeled and diced) Cover the car­rots with vegetable stock and cook un­til ten­der. Blend to a smooth puree.

To as­sem­ble

Red radish (thinly sliced) Baby car­rots (thinly sliced) Asparagus Beet­root rib­bons Beet­root puree 1 parsnip (peeled and core re­moved) 250g ash in­fused goats curd (can be bought from Mai­son Vau­ron) Herbs and flow­ers picked lo­cally Ar­range all the raw veg­eta­bles close to each other. Place the beet­root and car­rot rib­bons next to each other. Spoon the car­rot puree into the beet­root and the beet­root puree into the car­rot rib­bon. Grate parsnip evenly on the veg­eta­bles. Crum­ble goat’s cheese around the veg­eta­bles. Fin­ish with some smoked salt, herbs and olive oil.

Pho­tos: Michelle Hys­lop

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