Salad of local vegetables, herbs and goats curd
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.
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