Recipe (for 4–6 guests)
1 each Baby Gem Lettuce
2 each medium Fennel
2 each large Carrots
2 each medium courgettes
1 each Red Pepper
1 bunch Asparagus
2–3 each Lime
4 Tbsp Toasted Pumpkin Seeds
1 Bunch coriander
1 handful Rocket Leaves
4 Tbsp Argan Oil
Using a mandoline or a sharp knife, make ribbons from Courgettes and Carrots and cook very quickly dipping in hot boiling water for about 30 seconds to a minute. They should remain crunchy but feel cooked. Place immediately in a bowl of icy water.
Slice Pepper finely and slice stock of Asparagus, but keep enough of the spear head to decorate, and slice in two halves lengthwise. Blanch for 20 seconds, and place in the bowl of icy water.
Cut Fennel in wedges, making sure the core is intact and hold the layers of each wedge together. Place gently on chargrill and mark quickly. Chargrill must be very hot to prevent the food to stick and burn.
Cut Limes in two halves and chargrill quickly.
Toast Seeds and chop Coriander.
To serve, decorate plates with Gem Lettuce Leaves, and place Grilled Fennel and vegetable ribbons, Asparagus, Rocket leaves, the lime and drizzle with Argan Oil.
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