100ml olive oil
100ml rapeseed oil
70ml lime juice
2 limes, zested
12g finely chopped chives
12g finely chopped parsley
12g finely chopped mint
4g salt
2g finely crushed black pepper
12g caster sugar
100g plain toasted peanuts
1 fresh lime zest
3g coarse sea salt
2g of finely crushed black pepper
2g smoked paprika
1g cayenne
20g soft brown sugar
20g melted coconut oil
20g each of yellow & green courgette
20g grated beetroot
20g grated orange yellow & red carrot
20g finely shredded red cabbage
20g finely shredded white or Napa cabbage
20g of baby spinach, piled up and then cut in half & finely chiffonade
10g of toasted coconut shavings
10g mangetout, cut into a julienne
12g rocket leaves
8g of coriander leaves
20g of grated celeriac
10g toasted macadamia nuts to be shaved over on the top
15g spiced peanut
20g of herb lime dressing
2 spring onions cut into julienne
4g salt + 12 turns of milled pepper
Mix all the above together in the blender and blend for a minute, check the seasoning.
Lightly crush the nuts once toasted and mix with the rest of the ingredients in a bowl. Place onto a plastic mat and bake at 160c for 10 minutes.
Mix the grated veg with the dressing, layer up ad add the dressing. Mix well and season, pile up very carefully so that its nice & tall with a point at the top. Sprinkle over the peanut crumb.
100ml olive oil
100ml rapeseed oil
70ml lime juice
2 limes, zested
12g finely chopped chives
12g finely chopped parsley
12g finely chopped mint
4g salt
2g finely crushed black pepper
12g caster sugar
100g plain toasted peanuts
1 fresh lime zest
3g coarse sea salt
2g of finely crushed black pepper
2g smoked paprika
1g cayenne
20g soft brown sugar
20g melted coconut oil
20g each of yellow & green courgette
20g grated beetroot
20g grated orange yellow & red carrot
20g finely shredded red cabbage
20g finely shredded white or Napa cabbage
20g of baby spinach, piled up and then cut in half & finely chiffonade
10g of toasted coconut shavings
10g mangetout, cut into a julienne
12g rocket leaves
8g of coriander leaves
20g of grated celeriac
10g toasted macadamia nuts to be shaved over on the top
15g spiced peanut
20g of herb lime dressing
2 spring onions cut into julienne
4g salt + 12 turns of milled pepper
Mix all the above together in the blender and blend for a minute, check the seasoning.
Lightly crush the nuts once toasted and mix with the rest of the ingredients in a bowl. Place onto a plastic mat and bake at 160c for 10 minutes.
Mix the grated veg with the dressing, layer up ad add the dressing. Mix well and season, pile up very carefully so that its nice & tall with a point at the top. Sprinkle over the peanut crumb.
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