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

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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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