Yields 10 portions
Enjoy with the Creation Sauvignon Blanc, Semillon
Marinated Zucchini and Pattypan
75 g zucchini
75 g pattypan
juice of 3 limes
10 g maldon salt
5 g dried tarragon
200 ml olive oil
Mix the olive oil, lime juice, tarragon and salt. Slice the zucchini and pattypans thinly on a mandolin and vacuum seal separately with half the marinade mixture in each bag for 24 hours.
Leaves
200 g wild rocket
20 g pea shoots
Submerge your leaves separately in cold tap water to refresh and use a lettuce dryer to get rid of most of the water. Store in an airtight container between two pieces of paper towel. Refrigerate.
Ponzu Vinaigrette
125 ml ponzu juice
125 ml olive oil
125 ml sunflower oil
50 g Dijon mustard
25 g capers
10 g dry tarragon
75 g nutritional yeast
30 g seedless green chilies
Blend all together in a bar blender and dress salad just before serving.
Garnish
30 g fresh tarragon
50 g roasted pine nuts
75 g pecorino, finely grated
