Seasonal Greens, Bocconcini and Fresh Figs - Recipe by Cleo kerameas

Ingredients

500 g fresh or frozen peas
500 g green beans, tops trimmed
3 bunches asparagus, ends trimmed, cut on an angle about 3 cm long
3 bunches broccolini, ends trimmed, cut on an angle about 3 cm long
125mL extra virgin olive oil
2 Tbs balsamic vinegar
1 tsp sea salt flakes
35 g walnuts, toasted
4 fresh figs, cut in half
8 bocconcini, torn
2 Tbs balsamic glaze

Method

Prepare a large bowl of iced water to refresh vegetables after cooking, preventing them from continuing to cook and keep colours vibrant. Keep adding ice to keep water cold between cooling vegetables.

Preheat a steam oven on steam at 100 C. If you don't have a steam oven, vegetables can be blanched in boiling water for one minute.

Place peas and beans onto two perforated trays, place in the steam oven and cook for 2-3 minutes, or until vegetables are tender-crisp and bright in colour.

Plunge vegetables into the ice water bath, drain, pat dry with kitchen paper. Repeat with asparagus and broccolini,

Transfer vegetables to a large bowl and toss well with extra virgin olive oil, balsamic vinegar and salt. Arranged on a serving platter and garnish with walnuts, figs and bocconcini.

Drizzle with balsamic glaze and serve.

Credits: Winning Appliances

Photo Credits: Winning Appliances