Ingredients

Method

For the salad:
• 6 large asparagus, shaved
• 6-8 baby marrows, shaved
• 6-8 large button mushrooms, thinly sliced
For serving
• Leafy greens
For the basil-pine nut dressing, blend:
• 20 g basil leaves
• 1/3 cup olive oil
• 1 large clove garlic
• 2 T raw pine nuts
• 1 T lemon juice
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

Arrange the raw vegetables on four plates. Add a few leaves and spoon over the dressing at the table.
Cook’s note: Substitute fennel for the asparagus or try cucumber instead of baby marrows and avocado instead of mushrooms.