BOTANICAL SALAD WITH BUTTERMILK WASABI DRESSING

This recipe by Saint Pierre’s Chef-Owner Emmanuel Stroobant requires minimal cooking for maximum results.

INGREDIENTS

Olive Oil [80ml]
Onions [3, peeled and chopped]
Celeriac [1, peeled and chopped]
Turnip [5, cut into wedges]
Carrots [3, peeled and chopped]
Salt [to taste]
Pepper [to taste]
Ground cumin [3 tsp]
Paprika [3 tsp]
Ground coriander [3 tsp]
Tomato paste [3 tbsp]
Vegetable stock [2 litres]
Couscous [250g]
Butter [100g]
Canned chickpeas [240g]
Courgettes [2, cut into 5 cm lengths]
Tomatoes [3, peeled and chopped]
Raisins [50g]
Fresh coriander [20g]

GARNISH

Edible flowers

METHOD

• Whip together cream cheese, pine nuts, goat cheese and honey.
• Place in piping bag, pipe cream cheese mixture to fill the cucumber.
• Top with carrot, beetroot, asparagus, fennel, spring onion. Garnish with edible flowers.
• Combine buttermilk, wasabi, spring onion oil and lime juice, blend until smooth. Pour beside cucumber to finish.

View the recipe in issue 07 of our
quarterly food and beverage e-magazine here: