Ingredients
- 300g Green beans, blanched
- 6 Flat Peaches, 1/2d
- 6 Baby Leeks blanched
- 12 English asparagus spears
- 12 Purple asparagus spears
- 125g Flaked Almonds
- 75g white wrapes, cut in half
- 1 Good Pinch Esplette Pepper Flakes
- 100 ml Olive oil
- Seasalt
- 35ml white wine vinegar
- Fresh Herbs such as lemon verbena and landcress
Method
Heat a BBQ until hot and the coals are white.
Mix the oil seasalt and esplette pepper together in a big bowl. Coat all the peaches, then place on the BBQ, cook on both sides until charred and keep brushing with the oil.
Pop on a platter then coat the asparagus in the pepper oil and place on the BBQ grill for 2 minutes then repeat with the leeks.
Place everything on the platter with the peaches, top with grapes, beans and sprinkle with almonds .
Mix the vinegar in the leftover oil to make a dressing, drizzle over the whole platter, top with lemon verbena and landcress.
Ingredients
- 300g Green beans, blanched
- 6 Flat Peaches, 1/2d
- 6 Baby Leeks blanched
- 12 English asparagus spears
- 12 Purple asparagus spears
- 125g Flaked Almonds
- 75g white wrapes, cut in half
- 1 Good Pinch Esplette Pepper Flakes
- 100 ml Olive oil
- Seasalt
- 35ml white wine vinegar
- Fresh Herbs such as lemon verbena and landcress
Method
Heat a BBQ until hot and the coals are white.
Mix the oil seasalt and esplette pepper together in a big bowl. Coat all the peaches, then place on the BBQ, cook on both sides until charred and keep brushing with the oil.
Pop on a platter then coat the asparagus in the pepper oil and place on the BBQ grill for 2 minutes then repeat with the leeks.
Place everything on the platter with the peaches, top with grapes, beans and sprinkle with almonds .
Mix the vinegar in the leftover oil to make a dressing, drizzle over the whole platter, top with lemon verbena and landcress.