serves
6
prep
20 minutes
cook
25 minutes
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
25
minutes
difficulty
Mid
level
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Beans, Peas & Pulses
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G
Watch The Full Episode Here
G
Ingredients
Pea purée
- 200 g soy milk
- 50 g baby spinach
- 500 g frozen peas, thawed
- 100 g olive oil
- 0.5 g xanthan gum
- salt
Wasabi dressing
- 80 g sour cream
- 100 g buttermilk
- 20 g lemon juice
- 20 g horseradish (grated)
- 15 g wasabi paste
- 4 g pink salt
- 0.5 g xanthan gum
Black quinoa
- 1½ litres vegetable stock
- 500 g black quinoa
- 20 g shredded salted kombu (finely chopped)
Asparagus
- 6 stems white asparagus
- 6 stems green asparagus
- 30 ml olive oil
- salt and black pepper
To serve
- 30 g pea shoots
- 15 sugar snap peas, halved lengthways
- broad bean shoots
- radish flowers
- 2 tbsp (40 ml) olive oil
- 2 tsp (10 ml) lemon juice
Instructions
- For the pea purée, in a medium saucepan, bring soy milk to the boil over high heat. Add the spinach and frozen peas and cook for 1 minute.
- Transfer the mixture to a blender and blend until smooth. Add the olive oil, xanthan gum and salt to taste.
- Pass the pea mixture through a fine sieve, over an ice bath (to cool down quickly and stop oxidisation).
- For the wasabi dressing, in a medium bowl, combine the sour cream, buttermilk and lemon juice. Add the grated horseradish, wasabi paste, salt and xantham gum. Mix well to combine.
- For the black quinoa, in a medium saucepan, bring the vegetable stock to the boil. Add the black quinoa and stir through the salted kombu.
- Simmer for 15-20 minutes, or until the quinoa is tender. Set aside.
- For the asparagus, heat the olive oil in a large frying pan over medium heat. Sauté the asparagus for 2 minutes, or until just cooked. Season to taste. Remove the asparagus from the pan and cut into 5 cm long pieces.
- Just before serving, dress the black quinoa with olive oil and lemon juice and mix well.
- Place a spoon of pea purée on the base of a serving plate. Spoon over the quinoa. Garnish with a mix of white and green asparagus pieces, pea shoots, sugar snap peas, broad bean shoots and radish flowers. Drizzle with wasabi dressing.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Beans, Peas & Pulses
