Ingredients
Salad
50g Grilled Butternut Squash
30g Baby Spinach
20g Heritage carrot shavings
20g Asparagus Crudite Green & white
10g Heritage Beets Crudité
10g Radish Shavings
25g Red & Yellow Bell Pepper Batons
5g Enoki Mushrooms
10g Caramelized Macadamia
2g Maldon Salt
3g Mixed micro cress
Truffle honey ponzu sauce
Soy
Orange juice
Truffle oil
Samba dressing
200g mango
200g red apple
50ml rice vinegar
20g onion
50g tomato
2g salt
Method
Grill Kaboocha for 3 minutes.Marinate in the Truffle Honey Ponzu sauce for 2 minutes.Set to the side.Season the spinach with the Samba Dressing.Take the different elements (Vegetable shavings) and assemble them together with the grilled Kaboocha and the enoki mushrooms.When assembling a salad it’s important to put the elements that are the heaviest in the bottom and the lighter on top.Finalise the salad with the different selection of cress and with the caramelized Macadamia.Sprinkle the final salad with the truffle honey Ponzu and season with Maldon salt.
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