Be inspired with recipes created by chefs.
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|250||g||Japanese Pumpkin, seeded, washed and diced leaving the skin on|
|59||mL||Extra Virgin Olive oil|
|100||g||Purple Sakura Radish|
|4||each||Red Radishes, shaved|
|250||g||Mixed Baby Tomatoes|
|118||g||Oli & Vine Whole Egg Mayonnaise|
|125||mL||Extra Virgin Olive oil|
|110||g||Flat leaf parsley leaves|
|4||g||Ground black pepper|
|1||each||Lemon, zested and juiced|
Prep time: 45 minutes
Toss the pumpkin and the beetroot into 3 tablespoons of olive oil with a little salt and pepper and roast until cooked through.
Peel the beetroot and slice into wedges, set aside.
Blanche the asparagus and then refresh in cold, running water, set aside.
Mix the Oli & Vine whole egg mayonnaise and 2 tablespoons of Salsa Verde together in one bowl. Set aside.
On six plates, dress the Oli & Vine whole egg mayonnaise/salsa verde mix on the base of each plates.
Arrange all the other ingredients evenly amongst the six plates.
Drizzle with the leftover Salsa Verde mix, aged Balsamic vinegar and remaining olive oil.
Prep time: 10 minutes.
Makes: 1 cup approximately.
Place all ingredients into a blender and blend until not quite smooth.
Test for seasoning.
Store in an airtight container.
Refrigerate for up to a week.