Spring Salad

July 25, 2018

(Serves 4)

1 bunch of baby carrots

4 baby fennel, quartered and poached in butter and water

4 baby leeks or 2 leeks (white part only) cut into rounds, poached in butter and water

50g snow peas, blanched

1 bunch of green asparagus, steamed

fresh herbs (dill, tarragon, thyme), chopped

any seasonal vegetables, steamed

100g goat’s curd

Verjuice Dressing

Mix 3 tbsp verjuice with 1 tbsp of light olive oil or walnut oil, season or use lemon infused olive oil.

Step 1: Combine all the vegetables and place on a platter.

Step 2: Crumble the goat’s curd over the top, then sprinkle with the freshly chopped herbs and verjuice dressing.

July 25, 2018

July 25, 2018

July 25, 2018