Warm gar­den salad

Element - - Cover Story -

Serves 4

20 green asparagus 400g fresh shelled green peas 600g sliced scal­lop­ini 3 shal­lots thinly sliced 1 large pun­net of pea shoots 1 cup mixed sprouts seeds (mung beans, aduki beans, sun­flower seeds ) ½ cup Pi­noli pinenuts Ta­mari Chopped chives 1 pun­net mixed flow­ers - rocket, mus­tard or what­ever ed­i­ble flow­ers are grow­ing in your gar­den. 200ml olive oil Juice of 2 le­mons 1 tbsp of but­ter 1 tbs of whole grain mus­tard Salt

Method

Trim asparagus, slice scal­lop­i­nis finely us­ing a sharp knife or a slicer. Lightly toast the pinenuts in a fry­ing pan, then deglaze with ta­mari then spread out into a flat tray to cool. Bring a large pot of salted water to a rapid boil. In an­other saucepan, place but­ter and oil and bring to tem­per­a­ture, add shal­lots and cook quickly to take off the raw flavour but keep­ing the crunch. Add mus­tard and keep warm. Place asparagus into boil­ing water, and af­ter one minute add the peas. Keep the water boil­ing rapidly, af­ter 1 1/2 mins add the scal­lop­i­nis is and blanch for 30 sec­onds then quickly drain the water off the veg­eta­bles. Place the shal­lots pan back on low heat, add the well-drained veg­eta­bles, then lightly toss. Sea­son with salt and le­mon juice to taste. Add pea shoots and stir through the mixed sprouts. Check sea­son­ing. Place into a bowl, sprin­kle pinenuts on top, add your flow­ers and chopped chives and serve.

Pho­tos: Ted Baghurst

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