GRINDS SUPERFOOD SPRING SALAD, LEMON INFUSED LABNEH, TOASTED SEEDS
6gm of thinly sliced candy & yellow beetroots
15gm of sliced sugar snaps
10gm of thinly sliced spring onions
15gm of ¼’d round radish
60gm of drained and rinsed belazu chickpeas
1gm of chive batons
15gm of the pumpkin & sunflower seed mix
20gm of defrosted peas
20gm of broadbeans beans
1gm of chopped flat leaf parsley
30gm of mixed leaves
1gm of sumac
40ml of seeded mustard vinaigrette
50gm of lemon infused labneh
LEMON INFUSED LABNEH
1kg of labneh
Zest of 1 lemon
30ml of lemon juice
MEHTOD
·Mix all the ingredients together in a bowl well
·Store ready for service
SEEDED MUSTARD VINAIGRETTE
240gm Seeded Mustard
708mls white wine Vinegar
900ml veg oil
322ml Of Agave Syrup
METHOD
Add Ingredients To The Thermo And Blend Until Smooth And Emulsified
Store ready for service