300g Prawns – shelled with tails left intact, deveined and briefly dropped into boiling water until pink
1 Mango – peeled stoned and sliced lengthwise
1 Avocado Pear – stoned and sliced thinly then each slice cut into halves
½ Red Pepper – deseeded and thinly sliced lengthwise
Small bag of Rocket
100g Asparagus – washed, bottoms cut off then dropped into boiling water for 3 minutes refresh in cold
50g Blueberries
½ Chilli – deseeded and finely sliced
½ Cucumber sliced into thin ribbons with a vegetable peeler
Micro Rocket Greens
1 Red Spring Onion – finely sliced at an angle
100g Goats Cheese Chevin Fairview
Method:
Place the mango slices on the plate then add prawns
Add the rest of the ingredients randomly
Sprinkle over the sliced chilli and micro greens
Drizzle generously with the vinaigrette and grind over a bit of black pepper
Serve with crusty country bread to mop up the delicious juices
We enjoyed our Valentines picnic with some JC Le Roux bubbly, I dropped some fresh raspberries into each glass.
Our dessert was simple – chocolates, strawberries, blueberries and some ice cold black seedless grapes!
For the ClemenGold Vinaigrette:
90ml Extra Virgin Olive Oil
ClemenGold Zest – finely grated from ½ ClemenGold
20ml ClemenGold Juice (use the juice that you catch when you segment the ClemenGold)
15ml Lemon Juice
10ml Honey
5ml Dijon Mustard
½ Clove Garlic – crushed or finely grated
Small piece of fresh Ginger – peeled and finely grated
Few Mint Leaves – finely chopped
½ Red Chilli – deseeded and very finely chopped
½ Vanilla Bean – split and seeds scraped out
Salt Flakes and Freshly Cracked Black Pepper
Method:
Whisk all together in a small glass bowl and set aside until needed
