Posted On December 10, 2017
Serve for 4
700 gm Tomatoes
300 gm Red Bell Pepper
30 gm Garlic
20 gm Sunflower Seeds
20 gm Walnuts
1 tbsp Bread Crumb
45 ml Sherry Vinegar
100 ml Olive Oil
To taste Salt
To tate or 1/2tsp White Pepper Powder
10 gm Air Dried Beets and Carrots
40 gm Carrot Ribbon
40 gm Radish Ribbon
40 gm Beetroot Ribbon
150 gm Mix Lettuce
30 gm Spring Onion
30 gm Asparagus
5ml Reduced Pomegranates Juice/ Sauce
Roast tomatoes with peeled whole garlic and cool them off.
Roast red peppers. Peel the skin off & keep the flesh only by discarding the seeds & steam.
Toast the bread with butter on a pan.
Keep air dry crispy vegetables & crispy garlic chips ready for garnish.
Now, take toasted bread, tomatoes, pepper flesh, vinegar, seasoning, nuts & olive oil & puree to a sauce. Check the seasoning- the consistency should be thick.
Shave the vegetables with a peeler. Chill blanch asparagus and all leaves.
Place sauce on a plate & keep adding shaved vegetable rolls on top, spike asparagus, spring onion, lettuce & sun dried vegetables in between, sprinkle pine nuts and a bit of olive oil.
Put finally dripping of Pomegranate sauce & serve.