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• Recipes

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.