Ingredients
150g of natural cashews (soaked in water overnight)
1 bulb of confit garlic (top cut off, a pinch of salt and olive oil and roasted at 180 degrees for 1 hr wrapped in foil)
2 medium carrots (cut length ways in half)
1 small eggplant (cut length ways into 6 wedges)
1/4 of a jap pumpkin (cut into 4 wedges)
1 zucchini (cut on a diagonal into 3/4 inch slices)
A bunch of fresh Rosemary.
Olive oil.
Roasted almonds (roughly chopped)
.
Method
Add your soaked cashews into a blender and just cover with warm water, add 1 tablespoon of olive oil, a teaspoon of salt and your confit garlic paste and blend on high till smooth, check for seasoning, add to a bowl and leave to set in the fridge.
While that’s happening, salt your prepared zucchini on a plate and set to the side. Then In a pre heated oven at 200 degrees celsius, add all your veg to a tray apart from the zucchini, add a generous amount of olive oil, season with salt, pepper and rosemary then pop it in the oven flipping after about 20-25 minutes then remove as required (when vegetables are fully cooked and caramelised)
While the vegetables roast in the oven you can start patting dry your zucchini, then pan frying them on a high heat in a good amount of olive oil. this step you wanna work hard and fast as you don’t want the zucchini to break down and over cook.
Then In a small saucepan add 3 table spoons of olive oil, 3 good sprigs of Rosemary leaves, cracked black pepper and start on a low heat altogether while the oil is still cold and heat until the Rosemary has turned crisp.
Now that all of our elements are cooked it’s time to start playing, first lay down a bed of cashew cream and spread out to a round circle, then start adding your roast vegetables in a horizontal fish scale pattern, season with a pinch of salt, sprinkle on your chopped toasted almonds, add a few fresh tips of rosemary and finally finish off with your infused oil.
And Enjoy
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