Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month via auto-renewal and you’ll pay only $6 for your first three issues.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pea salad, curd, pine nuts, blossoms, white asparagus and carrot juice dressing


You'll need to begin this recipe a day ahead.

You'll need

8 spring onions, trimmed 1 tsp olive oil, plus extra for dressing 8 white asparagus spears, peeled, shaved into thin strips with a peeler 400 gm podded peas (about 1kg unpodded) 8 zucchini flowers, stamens removed, torn ½ cup (loosely packed) torn flat-leaf parsley 60 gm roasted pine nuts, finely chopped   Sheep’s milk curd 250 gm sheep’s milk yoghurt (see note) Juice of ½ small lemon 50 ml extra-virgin olive oil   Carrot juice dressing 200 ml carrot juice (about 2 carrots) ½ tsp cumin seeds 100 ml extra-virgin olive oil

Method

  • 01
  • For sheep’s milk curd, combine yoghurt and ½ tsp sea salt flakes and mix well. Line a bowl with damp muslin, spoon mixture into muslin, gather edges and tie with string. Hang muslin in refrigerator over a bowl to drain (8 hours). Transfer curd to a bowl, add lemon juice and olive oil, season to taste and mix to combine. Refrigerate until required.
  • 02
  • Preheat a char-grill pan over high heat, brush spring onion with oil, char-grill, turning occasionally, until just tender (4-5 minutes).
  • 03
  • For carrot juice dressing, strain juice through a fine sieve into saucepan, bring to the boil over medium heat with cumin seeds, simmer until juice is reduced to 100ml (5-7 minutes). Remove from heat, whisk in oil, season with salt, strain through a fine sieve, set aside.
  • 04
  • Blanch asparagus and peas separately in batches (10-20 seconds for asparagus; 2-4 minutes for peas), drain, refresh and drain again.
  • 05
  • To serve, divide sheep’s milk curd among plates. Toss vegetables separately in a little olive oil, twist asparagus with a fork to make nests, place on curd with peas, top with spring onion, zucchini flowers, parsley and pine nuts and serve drizzled with carrot juice dressing.

Note Sheep's milk yoghurt is available from health-food shops.


At A Glance

  • Serves 8 people
Win
dinner for two at 360 Bar & Dining!

To celebrate their Christmas in July festival, Westfield Sydney is bringing you a breathtaking dining experience - dinner for two at 360 Bar and Dining.

Read More
Win
a kitchen prize pack!

Win one of 2 ultimate kitchen prize packs from Blanco featuring a high performance dishwasher, stylish state-of-the-art oven, innovative cooktop and slide out range hood.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Martínsancho Verdejo, Rueda, Spain.

Featured in

Nov 2012

You might also like...

Alistair’s secret barbecue sauce

recipes

Kingfish and scallop ceviche with tomato oil

Dulce de leche milkshake

recipes

Cultured butter

Neil Perry: Shredded lamb shoulder with salted chilli

recipes

Veal saltimbocca with polenta mousseline, pear and broad beans

Dietmar Sawyere: Caprioska

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×