Layers of vegetables, nuts and an assortment of seeds add up to a healthy, summery treat which will taste as good as it looks in Frances Atkins' vegetable jubilee recipe. Use fresh grapefruit pieces rather than making a jelly if you want to make this dish simpler and vegetarian.
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For the grapefruit jelly, combine the juice and sugar in a pan and bring to the boil. Remove from the heat and stir through the softened gelatine leaves. Pass through a fine strainer into a suitable rectangular container, allow to set in the refrigerator
570ml of grapefruit juice
110g of sugar
6 gelatine leaves, softened in cold water
For the seed and nut mix, place the cumin, coriander, caraway and sunflower seeds into a dry pan over a medium heat. Move the seeds around the pan for 5 minutes or until they start to release a strong aroma. Remove from the pan and allow to cool
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp caraway seeds
2 tsp sunflower seeds
Place the hazelnuts, almonds and pistachios into a dry pan over a medium heat. Cook until lightly toasted. Remove the nuts from the pan and place onto a dry tea towel. Enclose the tea towel and rub together firmly to remove any loose skin
40g of hazelnuts
40g of chopped almonds
40g of pistachio nuts
Chop the nuts roughly, mix with the seeds and set aside until required
Cook the broad beans in salted boiling water for 1 minute. Add the peas and cook for a further 1 minute before straining and refreshing in ice cold water. Remove the broad beans from their skins and leave both greens in the refrigerator until required
100g of broad beans
80g of fresh peas
Mix the curry powder with the mayonnaise and then fold through the grapes, artichoke, avocado, peas and broad beans
80g of mayonnaise
1 tsp curry powder
150g of mixed leaves
6 black grapes
2 globe artichoke hearts
To serve, place the mixed leaves at the base of each glass or tumbler. Spoon the mayonnaise and vegetable mix over the leaves, followed by cubes of the grapefruit jelly. Sprinkle the nuts and seeds over the top and serve
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