[cooked-sharing]
Pre heat oven to 190℃.
Cut asparagus in half lengthwise and coat with Ginger Oil.
Roast for 5 to 10 minutes until cooked but not limp.
Place olive oil, lemon rind, lemon juice and 1 teaspoon of Ginger Oil in a small bowl.
Whisk to combine.
Taste and add salt and pepper to your liking.
In a bowl mash up the goat cheese and loosen with by adding 2 tablespoons of the dressing.
Gently toss and coat the sliced asparagus in the cheese mixture.
Add salt and pepper to taste.
In the serving bowl, place the radishes, greens, peas and zucchini ribbons. Drizzle dressing over and lightly toss to coat.
Add cheese and asparagus and lightly toss.
Sprinkle over the toasted nuts.
For every 500g of nuts mix together 150ml of warm water with 1 1/4 teaspoons of Relief in a sealable container. add the nuts and stir to coat.
Allow to sit overnight so that the water penetrates the nuts.
Preheat the oven to 120℃.
Place the nuts in a single layer on oven trays and roast for 1 hour turning often so they do not burn.
Cool and store until required.
Ingredients
Directions
Pre heat oven to 190℃.
Cut asparagus in half lengthwise and coat with Ginger Oil.
Roast for 5 to 10 minutes until cooked but not limp.
Place olive oil, lemon rind, lemon juice and 1 teaspoon of Ginger Oil in a small bowl.
Whisk to combine.
Taste and add salt and pepper to your liking.
In a bowl mash up the goat cheese and loosen with by adding 2 tablespoons of the dressing.
Gently toss and coat the sliced asparagus in the cheese mixture.
Add salt and pepper to taste.
In the serving bowl, place the radishes, greens, peas and zucchini ribbons. Drizzle dressing over and lightly toss to coat.
Add cheese and asparagus and lightly toss.
Sprinkle over the toasted nuts.
For every 500g of nuts mix together 150ml of warm water with 1 1/4 teaspoons of Relief in a sealable container. add the nuts and stir to coat.
Allow to sit overnight so that the water penetrates the nuts.
Preheat the oven to 120℃.
Place the nuts in a single layer on oven trays and roast for 1 hour turning often so they do not burn.
Cool and store until required.
