Vegetable jubilee


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Vegetable jubilee

Grapefruit jelly

  • 570ml of grapefruit juice
  • 110g of sugar
  • 6 gelatine leaves

Seed and nut mix

Curried mayonnaise

  • 80g of mayonnaise
  • 1 tsp curry powder
For the grapefruit jelly, combine the juice and sugar in a pan and bring to the boil. Remove from the heat and stir through the softened gelatine leaves. Pass through a fine strainer into a suitable rectangular container, allow to set in the refrigerator
  • 570ml of grapefruit juice
  • 110g of sugar
  • 6 gelatine leaves, softened in cold water
For the seed and nut mix, place the cumin, coriander, caraway and sunflower seeds into a dry pan over a medium heat. Move the seeds around the pan for 5 minutes or until they start to release a strong aroma. Remove from the pan and allow to cool
Place the hazelnuts, almonds and pistachios into a dry pan over a medium heat. Cook until lightly toasted. Remove the nuts from the pan and place onto a dry tea towel. Enclose the tea towel and rub together firmly to remove any loose skin
Chop the nuts roughly, mix with the seeds and set aside until required
Cook the broad beans in salted boiling water for 1 minute. Add the peas and cook for a further 1 minute before straining and refreshing in ice cold water. Remove the broad beans from their skins and leave both greens in the refrigerator until required
Mix the curry powder with the mayonnaise and then fold through the grapes, artichoke, avocado, peas and broad beans
To serve, place the mixed leaves at the base of each glass or tumbler. Spoon the mayonnaise and vegetable mix over the leaves, followed by cubes of the grapefruit jelly. Sprinkle the nuts and seeds over the top and serve
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