1bunch of asparagus, thin but thick enough to cut in half lengthwise
1cupfresh or frozen (defrosted) peas
5radishes, thinly sliced
2zucchini, cut into ribbons with a vegetable peeler
300grocket and baby spinach mix or salad greens of choice
80gchevre goat cheese or feta
zest of 1 lemon
½cuphazelnuts, pre treated (see note), toasted and cut in half
1tbsplemon juice
salt and pepper
¼cupextra virgin olive oil
Ginger Oil
1
Pre heat oven to 190℃.
Cut asparagus in half lengthwise and coat with Ginger Oil.
2
Roast for 5 to 10 minutes until cooked but not limp.
3
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.
4
In a bowl mash up the goat cheese and loosen with by adding 2 tablespoons of the dressing.
5
Gently toss and coat the sliced asparagus in the cheese mixture.
Add salt and pepper to taste.
6
In the serving bowl, place the radishes, greens, peas and zucchini ribbons. Drizzle dressing over and lightly toss to coat.
7
Add cheese and asparagus and lightly toss.
8
Sprinkle over the toasted nuts.
Pre treating nuts
9
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.
1bunch of asparagus, thin but thick enough to cut in half lengthwise
1cupfresh or frozen (defrosted) peas
5radishes, thinly sliced
2zucchini, cut into ribbons with a vegetable peeler
300grocket and baby spinach mix or salad greens of choice
80gchevre goat cheese or feta
zest of 1 lemon
½cuphazelnuts, pre treated (see note), toasted and cut in half
1tbsplemon juice
salt and pepper
¼cupextra virgin olive oil
Ginger Oil
Directions
1
Pre heat oven to 190℃.
Cut asparagus in half lengthwise and coat with Ginger Oil.
2
Roast for 5 to 10 minutes until cooked but not limp.
3
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.
4
In a bowl mash up the goat cheese and loosen with by adding 2 tablespoons of the dressing.
5
Gently toss and coat the sliced asparagus in the cheese mixture.
Add salt and pepper to taste.
6
In the serving bowl, place the radishes, greens, peas and zucchini ribbons. Drizzle dressing over and lightly toss to coat.
7
Add cheese and asparagus and lightly toss.
8
Sprinkle over the toasted nuts.
Pre treating nuts
9
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.
