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.