Vegetable jubilee
Item 1 of 1
- medium
- 4
- 60 minutes
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.
First published in 2015
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Ingredients
Metric
Imperial
Vegetable jubilee
- 100g of broad beans
- 80g of fresh peas
- 2 globe artichoke hearts, sliced
- 1 avocado, roughly diced
- 6 black grapes, halved and deseeded
- 150g of mixed leaves, seasonal
Grapefruit jelly
- 570ml of grapefruit juice
- 110g of sugar
- 6 gelatine leaves
Seed and nut mix
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 40g of hazelnuts
- 40g of chopped almonds
- 40g of pistachio nuts, peeled
- 2 tsp sunflower seeds, toasted
Curried mayonnaise
- 80g of mayonnaise
- 1 tsp curry powder
SAVE RECIPE
Method
1
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
2
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
3
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 nut
4
Chop the nuts roughly, mix with the seeds and set aside until required
5
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
6
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
- 1 avocado
7
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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