Part 2 in the Easter Feast special here. I am going to make this entry short mainly because it's supposed to show how easy the recipe is. Also, quite a big part of me wants to go drink a glass of Chardonnay at Cornuti.
This is called the green vegetable salad because...umm...because that's what it is. I literally buy as much green shit as I can and throw it all into a salad. I was lucky enough to find some pumpkin seed sprouts at a food market so I added them. Obviously these are rare but you can use any microherbs as a substitute. Always top it off with some pumpkin seeds and shaved pecorino/parmesan or similar cheese. The visual contrast is pretty cool.
Okay, stuff you need to feed 6:
- A few handfuls of rocket
- A few handfuls of baby spinach
- 2 Avocados
- A handful of microherbs or your favourite herbs (flat-leaf parsley is a good one)
- A bunch of tenderstem brocolli
- A punnet of sugarsnap peas
- A cup of frozen peas (This is one that I have no problem cooking from frozen)
- About 5 medium-sized courgettes, sliced lengthways as thinly as possible
- Some pecorino shavings
- A handful of pumpkin seeds
Okay, what to do:
1. Blanch your vegetables in boiling water. When done plunge them into a bowl of iced water. This will keep the electric green colour.
2. Rub your courgettes with olive oil and cook over a braai or in a griddle pan. You want them to have charred lines.
3. Throw your herbs into a big bowl and mix in the vegetables. Halve the avo, remove the pip and scoop the flesh out with a teaspoon. Add avo to bowl. Add some good olive oil and mix to ensure everything is coated.
4. To serve arrange salad on a platter and garnish with the pumpkin seeds and cheese. Find the best balsamic vinegar you have and use it to dress.
I sincerely hope you managed that one. If not, maybe we should just quit now. No hard feelings. Now if you'll excuse me, I'm off to get my drink on.