Preparation:
Cooking:
Serves:
Ailoi
Ingredients
- 150ml Vegan mayonnaise
- 100g Preserved lemon
- 10g Bb - Prep garlic peeled
- 80ml Cold pressed rapeseed oil
- 1g Cornish sea salt
- 0.5g Whole black peppercorn
Method
Place all ingredients into a blender and pulse until smooth - finish with freshly cracked black pepper.
Pesto
Ingredients
- 15g Bb - Parsley Flat
- 8g Bb - Mint
- 15g Bb - Basil Green
- 5g Bb - Prep Garlic Peeled
- Cornish Sea Salt
- 0.5g Everyday Favourites Whole Black Peppercorn
- 20g Curtis Sunflower Seeds
- 85 Cold Pressed Rapeseed Oil
- 1 Bb Lemon
Method
In a blender add the herbs and pulse to blend.
Then add the garlic, salt, black pepper, toasted sunflower seeds and blend again until combined.
Drizzle in the oil and finish with the zest & juice from 1/2 lemon
Artichoke Salad
Ingredients
- 8 pce Artichoke Globe
- 320 g Red Potatoes (washed)
- 250 g Asparagus uk
- 200 0 Scheese Vegan Greek Feta Style
- 80 g Pesto
- 160 g Preserved Lemon Aioli
- 20 g Bb - Parsley Flat
- 15 g Bb - Cress Micro Red Chard
- 10 g Bb - Chervil
- 100 g Wrte Rocket Leaf Salad
- 80 g Whole Almonds
Method
Place the cooked artichokes, asparagus and potatoes into a mixing bowl and gently tumble together with the Greek style feta.
Dress with a small amount of the pesto and set to one side.
Brush the plate with a dollop of aioli and layer the salad with the salad leaves and a little more pesto to finish.
