Pea Salad, Curd, Pine Nuts, Blossoms, White Asparagus and Carrot Juice Dressing


Recipe for pea salad, curd, pine nuts, blossoms, white asparagus and carrot juice dressing by Ross Lusted from Sydney's The Bridge Room restaurant.

What you will need

8 spring onions, trimmed

1 tsp olive oil, plus extra for dressing

8 white asparagus spears, peeled, shaved into thin strips with a peeler

400 gm podded peas (about 1kg unpodded)

8 zucchini flowers, stamens removed, torn

½ cup (loosely packed) torn flat-leaf parsley

60 gm roasted pine nuts, finely chopped

  Sheep’s milk curd 250 gm sheep’s milk yoghurt (see note)

Juice of ½ small lemon

50 ml extra-virgin olive oil

  Carrot juice dressing 200 ml carrot juice (about 2 carrots)

½ tsp cumin seeds

100 ml extra-virgin olive oil


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