GREEN SALAD
Simple ingredients are made special by using aioli and a nutty sprinkle.
SERVES 4-6 Preparation: 15 min Cooking: 10 min
HERB AIOLI 3-4 garlic cloves
2,5ml (½t) sea salt handful of fresh mixed herbs such as chives, sage and parsley, finely chopped
2 large egg yolks, at room temperature juice of a small lemon
2,5ml (½t) mustard powder 250ml (1c) extra-virgin olive oil
SPRINKLE
3 large raw nori (seaweed) sheets, roughly crumbled
60ml (¼c) each flaxseed, chia, sunflower, pumpkin and sesame seeds
60ml (¼c) honey SALAD
230g long-stem broccoli
400g baby marrows, cut into ribbons (use a vegetable peeler)
1 green pepper, cubed
1 celery stick, chopped
125g mangetout
100g radish, thinly sliced
Preheat the oven to 180°C. Grease a baking sheet with nonstick spray and line with baking paper. 1 Aioli Crush the garlic and salt in a mortar and pestle until a paste forms. Put the garlic salt paste into a long-stem jug along with the fresh herbs and, using a stick blender, pulse until finely chopped. Add the egg yolks, lemon juice and mustard powder and pulse again. Slowly drizzle the oil in while pulsing until a thick, shiny aioli is achieved.
2 Sprinkle Mix together all the ingredients until everything is well coated and the consistency is slightly sticky. Press the seed mixture in a thin layer onto the baking paper and bake for 8 minutes until crisp and golden brown. Set aside to cool. Once totally cooled, break or chop into a sprinkle.
3 Salad Put the broccoli in a glass bowl, cover with boiling water for 2 minutes. Transfer immediately to ice-cold water until cooled. Remove and put on paper towels.
4 Heat a griddle pan and fry the marrow ribbons for a few seconds on each side. Put on paper towels and set aside.
5 Put all the salad ingredients on a serving platter, drizzle the aioli over and finish off with the sprinkle.