Ribbon Summer Salad
Mix all dukkah ingredients together, roast in a pan for approx. 10 minutes (the smell is amazing). Combine all ingredients in a food processor and pulse.
Cut the avocado, remove the pit out and peel the skin.
Trim the bottom ends off the asparagus and use a vegetable peeler to shave them into long, thin ribbons. Transfer to a medium bowl and add sushi vinegar, olive oil, lime zest, pomegranate and blueberries. Divide the salad in four bowls and add shaved avocado. Sprinkle with dukkuh and a little extra black sesame seeds.
4
1 Avocado
12 Green Asparagus
2 tablespoon Olive Oil
1 tablespoon Sushi Vinegar
1 Lime, Zest From
1/2 Cup Pomegranate Seeds
1/2 Cup Blueberries
DUKKAH
1/2 Cup Nuts (Brazilian Nuts)
1 tablespoon Coriander Seeds
2 tablespoon Cumin
1 tablespoon Black Sesame Seeds (+ extra)
1 tablespoon Fennel Seeds
Sea Salt and Pepper, to taste
