Carbon emissions: 0.42kg per serving
By Simon Bishop
- 40g golden beetroot – (thinly sliced and cut into half circles, 3 halves per person)
- 40g purple beetroot – (thinly sliced and cut into half circles, 3 halves per person)
- 40g candy beetroot – (thinly sliced and cut into half circles, 3 halves per person)
- 40g cucumber – (cut using a small parisienne scoop to make balls, or can be cut into cubes)
- 40g fennel bulbs – (cut the bulb in half and then thinly slice)
- 40g carrot – (peel the carrot, then using the peeler, cut into strips and roll up)
- 20g pea shoots
- 40g baby watercress
- 4 each of red and yellow cherry tomatoes (cut in half)
- 2 radish – (thinly sliced into 6 slices)
- 2 granny smith (peeled, cored and cut into small dice)
- 60ml apple cider vinegar
- 200ml rapeseed oil
- Put the diced apple and apple cider vinegar into a small saucepan and cover with cling film so no steam can escape during the cooking process. Put the pan on to a low heat and cook until all of the apple pieces are tender.
- Tip the apple into a beaker and using an electric hand-held blender, puree. Gradually add the rapeseed oil into the beaker while still blending to emulsify the puree. The apple can also be made into a puree by pressing the dice through a sieve into a bowl. When this has been pressed through, use a whisk and add the rapeseed oil to emulsify into the apple puree to form the vinaigrette. If prepared using a sieve the oil may split from the puree, if this happens, just re-whisk it back together. If the vinaigrette is a little thick then you can add a tbsp. of water to thin it down.
- To serve, arrange the prepared vegetables on plates, and when finished, dress with the vinaigrette. Season using Cornish sea salt.
All calculations made using our Carbon Food Calculator