Serves

4

Information

Preparation Time: 15 min Cooking Time: 5 min

Ingredients

Tarragon - Cozumel • Pea Sprouts • Fresh green peas • Baby leaf salad - Vitacress • Red-Purple carrots • Red radish • Purple potatoes • Onion chutney - C&P • Green mustard (Moutarde Verde) - Maille • Fresh baby corn • Finely sliced New York style Pastrami (ask at deli counter) • Balsamic vinegar - Piazza No. 7 • Olive oil - Jóia do Sul • Flor de Sal - Maria do Monte

Method

Wash the potatoes, radish and carrots and cut into slices • Cook these separately (and the corn) in salted water till “al dente” • Wash the salad in ice cold water and drain in a colander • Sauté the vegetables in a little olive oil in a non stick pan for 2-3 minutes • Pluck off some tarragon leaves and carefully wash with the sprouts • Marinate the vegetables and salad in some vinegar and olive oil, season with flor de sal • Arrange the vegetables and salad with the mustard, chutney and pastrami as in the picture • Sprinkle the sprouts and tarragon all over