Spring Garden Salad with Watercress & Hazelnut Pesto

spring garden salad with
watercress & hazelnut pesto

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GLUTEN-FREE, DAIRY-FREE

This salad is a super celebrations of spring and the fresh green bounty of salad vegetables that the season brings. It lends itself beautifully to sharing, don’t you agree? Friends can help themselves and dip into the peppery watercress pesto as they choose. It’s a dish I make throughout spring and summer; as the harvest changes, so does the platter.

My suggestion below is merely a guide – do obviously throw in what you have available locally and seasonally. Fresh salad vegetables contain many different health promoting nutrients and also add fibre and variety to our plates which the beneficial bacteria living in our digestive system loves!

serves 6

INGREDIENTS

For the crust
100g (gluten free ) oats
60g almond flour or ground almonds
60g brown rice flour
½ tsp salt flakes
1 egg yolk
3 tbsp melted coconut oil
2 tbsp light olive oil

For the filing
1 bunch of asparagus (100g), trimmed
2 handfuls of sugar snap peas, or frozen and defrosted peas
6 eggs
120ml cashew or almond milk
pinch of salt
2 spring onion, finely sliced
handful of watercress, roughly chopped
1 tbsp mint chopped
1 tbsp dill, chopped
2 tbsp basil, chopped


STEP-BY-STEP

Pre-heat the oven to 180C and grease a 23cm fluted, loose bottom tart tin

In a food processor, combine the oats with almond and rice flours and salt and whizz to a fine meal. Tip into a bowl and combine with the egg yolk then the coconut and olive oil, mixing until it comes together.

Press into the tart tin as evenly as possible ensuring the corners are not too thick, it helps to pinch the pastry up the sides carefully with fingers and thumb, take your time here to make it as neat as possible and even. Place on a baking tray, prick the bottom with a fork and bake for 18-20 minutes. Remove from the oven and allow to cool while you prepare the filling.

Lower the oven temp to 160C.

Blanch or steam the asparagus and sugar snap/peas for 1-2 minutes, refresh in cold water, drain and pat dry. Whisk the eggs, nut milk, white pepper and salt together. Keeping the tart tin on the baking tray, scatter the herbs, spring onions and vegetables evenly in the pastry case and pour over the egg mix.

Bake for 40-45 minutes or until set firm in the middle, I cover the top of with a loose sheet of parchment paper to stop the vegetables going to dark.

Allow to cool completely in the tin before serving. Garnish with fresh herbs and serve with a side of crispy green lettuce. This can easily be made a day ahead, and will last several days in the fridge.


INGREDIENTS

For the crust
100g (gluten free ) oats
60g almond flour or ground almonds
60g brown rice flour
½ tsp salt flakes
1 egg yolk
3 tbsp melted coconut oil
2 tbsp light olive oil

For the filing
1 bunch of asparagus (100g), trimmed
2 handfuls of sugar snap peas, or frozen and defrosted peas
6 eggs
120ml cashew or almond milk
pinch of salt
2 spring onion, finely sliced
handful of watercress, roughly chopped
1 tbsp mint chopped
1 tbsp dill, chopped
2 tbsp basil, chopped


STEP-BY-STEP

Pre-heat the oven to 180C and grease a 23cm fluted, loose bottom tart tin

In a food processor, combine the oats with almond and rice flours and salt and whizz to a fine meal. Tip into a bowl and combine with the egg yolk then the coconut and olive oil, mixing until it comes together.

Press into the tart tin as evenly as possible ensuring the corners are not too thick, it helps to pinch the pastry up the sides carefully with fingers and thumb, take your time here to make it as neat as possible and even. Place on a baking tray, prick the bottom with a fork and bake for 18-20 minutes. Remove from the oven and allow to cool while you prepare the filling.

Lower the oven temp to 160C.

Blanch or steam the asparagus and sugar snap/peas for 1-2 minutes, refresh in cold water, drain and pat dry. Whisk the eggs, nut milk, white pepper and salt together. Keeping the tart tin on the baking tray, scatter the herbs, spring onions and vegetables evenly in the pastry case and pour over the egg mix.

Bake for 40-45 minutes or until set firm in the middle, I cover the top of with a loose sheet of parchment paper to stop the vegetables going to dark.

Allow to cool completely in the tin before serving. Garnish with fresh herbs and serve with a side of crispy green lettuce. This can easily be made a day ahead, and will last several days in the fridge.