Green Garlic Chilli Bowl - Chef Recipe by Jessica Waddell

Ingredients

Pea fritters:

1 zucchini
1/3 Tbs crushed garlic
Lemon zest and juice
1/4 tsp salt
250 g peas
150 g halloumi
30 g chopped parsley
100 g GF plain flour
100 g almond slithers
1 egg separated

Beet pesto:

50mL red wine vinegar
50mL sugar
10 g salt
Water to cover
4 cloves of garlic
400 g Danish feta

Coriander pesto:

1 bunch coriander
50 g cashews raw
10 g garlic
1 kg Minimum
20mL lemon juice
100mL oil
5 g sea salt flakes

Confit garlic:

50 g garlic
50 g chilli
100mL olive oil

Sauteed greens:

Seasonal greens
Chilli garlic oil
Salt
Slithered Almonds

Poached eggs:

6 eggs

Method

Pea fritters:

Cook out garlic, fold through grated zucchini and add juice of 1/4 lemon and zest. Blanch peas and blend. Fold through grated halloumi, egg yolk. Mix dry and wet ingredients. Whip egg whites to soft peaks. Fold together. Pan fry 3/4 of a cup of the mix at a time.

Beet pesto:

Place all but feta in the pot and boil until tender. Cool in liquid. Blend with feta and season. You can add some of the liquid if it is too thick, it should be a smooth paste.

Coriander pesto:

Blend ingredients and season.

Confit garlic:

Slice garlic and chilli thin slices. over a very slow and low heat until soft and infused.

Sauteed greens:

Toast the greens, hard greens like kale or asparagus should be toasted, spinach and zucchini ribbons should go in last and just be warmed through. Add almonds to toast and toss in the garlic oil, season to taste.

Poached eggs:

In a deep pan of water, add white vinegar 1 tablespoon per 2 cups of water and bring to a simmer.

Spin the water in a vortex. Poach egg for 3 minutes for a 60-degree eggs.

To assemble:

Rim the bowl with beet pesto, place pea fritter on bottom, top with greens and a coriander pesto-covered pesto egg.

Recipe provided by The Beach House Providore