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Yields8 Servings

 1 bunch of asparagus, thin but thick enough to cut in half lengthwise
 1 cup fresh or frozen (defrosted) peas
 5 radishes, thinly sliced
 2 zucchini, cut into ribbons with a vegetable peeler
 300 g rocket and baby spinach mix or salad greens of choice
 80 g chevre goat cheese or feta
 zest of 1 lemon
 ½ cup hazelnuts, pre treated (see note), toasted and cut in half
 1 tbsp lemon juice
 salt and pepper
 ¼ cup extra virgin olive oil
 Ginger Oil

1

Pre heat oven to 190℃.
Cut asparagus in half lengthwise and coat with Ginger Oil.

2

Roast for 5 to 10 minutes until cooked but not limp.

3

Place olive oil, lemon rind, lemon juice and 1 teaspoon of Ginger Oil in a small bowl.
Whisk to combine.
Taste and add salt and pepper to your liking.

4

In a bowl mash up the goat cheese and loosen with by adding 2 tablespoons of the dressing.

5

Gently toss and coat the sliced asparagus in the cheese mixture.
Add salt and pepper to taste.

6

In the serving bowl, place the radishes, greens, peas and zucchini ribbons. Drizzle dressing over and lightly toss to coat.

7

Add cheese and asparagus and lightly toss.

8

Sprinkle over the toasted nuts.

Pre treating nuts
9

For every 500g of nuts mix together 150ml of warm water with 1 1/4 teaspoons of Relief in a sealable container. add the nuts and stir to coat.
Allow to sit overnight so that the water penetrates the nuts.
Preheat the oven to 120℃.
Place the nuts in a single layer on oven trays and roast for 1 hour turning often so they do not burn.
Cool and store until required.

Ingredients

 1 bunch of asparagus, thin but thick enough to cut in half lengthwise
 1 cup fresh or frozen (defrosted) peas
 5 radishes, thinly sliced
 2 zucchini, cut into ribbons with a vegetable peeler
 300 g rocket and baby spinach mix or salad greens of choice
 80 g chevre goat cheese or feta
 zest of 1 lemon
 ½ cup hazelnuts, pre treated (see note), toasted and cut in half
 1 tbsp lemon juice
 salt and pepper
 ¼ cup extra virgin olive oil
 Ginger Oil

Directions

1

Pre heat oven to 190℃.
Cut asparagus in half lengthwise and coat with Ginger Oil.

2

Roast for 5 to 10 minutes until cooked but not limp.

3

Place olive oil, lemon rind, lemon juice and 1 teaspoon of Ginger Oil in a small bowl.
Whisk to combine.
Taste and add salt and pepper to your liking.

4

In a bowl mash up the goat cheese and loosen with by adding 2 tablespoons of the dressing.

5

Gently toss and coat the sliced asparagus in the cheese mixture.
Add salt and pepper to taste.

6

In the serving bowl, place the radishes, greens, peas and zucchini ribbons. Drizzle dressing over and lightly toss to coat.

7

Add cheese and asparagus and lightly toss.

8

Sprinkle over the toasted nuts.

Pre treating nuts
9

For every 500g of nuts mix together 150ml of warm water with 1 1/4 teaspoons of Relief in a sealable container. add the nuts and stir to coat.
Allow to sit overnight so that the water penetrates the nuts.
Preheat the oven to 120℃.
Place the nuts in a single layer on oven trays and roast for 1 hour turning often so they do not burn.
Cool and store until required.

Spring Salad