When you think of spring, the colour green automatically pops into your head. The leave start to turn green again, things are in bloom and there is a feeling of freshness in the air. This is all beautifully translated in Chef Mynhardt’s spring green platter.
He created this platter as part of a demonstration at our annual GH Spring Brunch, using ingredients from Spekko Rice and Rhodes Quality foods.
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Here is how you can make it at home:
Spring green platter
Green garden rice salad
Ingredients:
2 cups Spekko Basmati Rice, cooked according to package instructions and cooled
125 ml prepared herb pesto
Method:
Mix rice and pesto thoroughly.
Mayonnaise
Ingredients:
2 Egg yolks
30 ml wholegrain mustard
10 ml Fresh lemon juice
250 ml Canola Oil
Salt and pepper to taste
Method:
Place the yolks, lemon juice, mustard and seasoning into a blender. Blend until well mixed and slowly start to add the oil until the mixture becomes thick and creamy. Add the mayo to the cooked rice and pesto and mix through. Place in the fridge to chill.
Hummus
Ingredients:
1 tin Rhodes Chickpeas, drained and rinsed
30 ml Tahini paste
1 garlic clove, minced
10 ml ground cumin
1 medium-sized avocado peeled and diced
Zest and juice of 1 lemon
Salt and pepper to taste
Method:
Place the chickpeas, garlic, tahini, lemon zest and juice, cumin and avocado into a blender and blend with some Extra virgin olive oil until smooth. Season to taste and place into the fridge.
Related: 10 kitchen hacks we learnt from Chef Mynhardt at our GH Spring Brunch
Ex-girlfriend bean salad
Ingredients:
1 tin Rhodes butterbeans drained and rinsed
1 tin Rhodes green beans drained and rinsed
100 ml apple cider vinegar
50 ml brown sugar
1 Chilli, deseeded and chopped
20 g coriander leaves
20 g basil leaves
10 ml Ginger, minced
Method:
Place the vinegar, sugar, chilli, ginger, basil and coriander into a blender and mix until smooth. Pour over the butterbeans and green beans and place into the fridge.
Asparagus and hollandaise sauce
Ingredients:
200 grams Asparagus, blanched
3 Egg yolks
10 ml Dijon mustard
10 ml wholegrain mustard
30 ml Flavoured olive oil such as Persian lime or truffle
Juice of 1 lemon
250 grams Cold butter, cubed
Salt and pepper to taste
Method:
Place the yolks, Dijon mustard, whole grain mustard, seasoning, lemon juice and olive oil into a bowl over simmering water. Whisk until light and fluffy and add the butter bit by bit until incorporated. Keep warm.
To garnish
Fresh garden peas
baby gem lettuce,
Micro salad leaves
Assemble the platter
Place the rice and mayo into moulds and unmould onto a platter. Spoon the hummus on the platter and drag a spoon through it. Spoon the bean salad into the lettuce leaves and place on the platter. Add the asparagus and peas and spoon over the hollandaise sauce. Garnish the plate with some of the micro salad leaves.
For more delicious salads, head to our recipe page and for more tips and tricks from Chef Mynhardt, visit his website at mynhardt.co.za
ALSO READ:
Chef Mynhardt’s breakfast Panna cotta platter
Chef Mynhardt’s ultimate braai platter
Chef Mynhardt’s Cherry and rose risotto
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