Written by Kevin Kapusi Starow

Ingredients Salad

  • 10                    Asparagus Spears, green trimmed, blanched & refreshed
  • 50gm               Mustard Cress, picked & washed
  •                         Baby Sorrel
  •                         Puffed Wild Rice
  •                         Grana Padano cheese

Ingredients Sauce

  • 100gm             Yoghurt, Greek
  • 1                      Lebanese cucumber, washed, peeled and grated
  • 5                      Garlic Cloves roasted
  • 2                      Lemons, zested
  • 5                      Mint leaves, finely sliced
  •                         Extra Virgin Olive oil
  •                         Black Pepper

Method Sauce

  • In a deep bowl add the yoghurt grated cucumber, zests and mint leaves and mix together well.
  • Mash the roasted garlic and add to the mix with a generous splash of the olive oil, mix together then season with sea salt and ground black pepper.

Method Salad

  • The asparagus should be bright green and still crisp, cut on a sharp angle in half.
  • Add to a mixing bowl the asparagus, cress, and a splash of oil. Season with a squeeze of lemon then mix together.
  • On a serving platter place a generous serving of the yoghurt on top of which dress with the salad.
  • Drizzle a little of the yoghurt sauce ove the top then sprinkle with the puffed rice. Finish off with a liberal shaving of the Grana Padano cheese.

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