• Food Inc |
• Recipe

BOTANICAL SALAD WITH BUTTERMILK WASABI DRESSING

Embark on clean eating this Earth Day with a recipe by Saint Pierre’s Chef-Owner Emmanuel Stroobant, which requires minimal cooking for maximum results.

INGREDIENTS

Cream cheese 100g
Pine nuts (roasted) 20g
Creamy goat cheese 50g
Honey 10g
Japanese cucumber (halved with seeds removed) 2
Carrot (peeled, sliced and pickled) 100g
Beetroot (peeled, sliced and pickled) 100g
Green asparagus (peeled and pickled) 100g
Fennel (sliced and pickled) 100g
Spring onion (sliced) 20g
Buttermilk 100g
Wasabi (grated) 20g
Spring onion oil 40ml
Lime juice 10g

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.