Serves 4 people
For the vegetables (Note: you can easily use any seasonal or local vegetable)
8 asparagus spears, cut into 1/2 inch thick pieces
8 mini sweet peppers, cut in half
8 shishito peppers, whole
1 ear of corn, whole
1 large yellow squash, cut into 1/2 inch thick half moons
1 large zucchini, cut into 1/2 inch thick half moons
1 thin white eggplant, cut into 1/2 inch thick half moons
1/2 cup fava beans, freshly shucked
1/2 cup olive oil
Freshly ground black pepper
1/2 cup canned cherry tomatoes, finely chopped
4 tablespoons extra virgin olive oil
Salt, to taste
1/2 cup whole flax seed
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup pumpkin seeds
3 tablespoons maple syrup
1 tablespoons ground cardamom
Salt and Pepper, to taste
6 ounces goat cheese (we like “up in smoke” by River’s Edge)
2 tablespoons extra virgin olive oil
1 tablespoon water
Pickled Spring Onion
1/2 pound Spring Onion or Pearl Onion, sliced thin on a mandolin
4 sprigs thyme
4 bay leaves
1 tablespoon chili flake
2 cups rice wine vinegar
1 teaspoon salt
1 teaspoon sugar
For the vegetables
Place the vegetables on two large baking sheets. Brush lightly with olive oil and season with salt and black pepper. Place on the grill over medium-high to high heat and cook, turning once or twice, until tender and slightly charred on both sides. Remove each vegetable from the grill as it is done and return to the baking sheets to cool. Once the corn has cooled, cut it in pieces.
For the tomato vinaigrette:
Place the tomatoes, diced shallot and salt in a medium bowl with the diced shallots. Drizzle olive oil and stir to combine.
For the seed cracker: (note: you can easily toast seeds if you don’t want to make a seed cracker)
Pre-heat the oven to 225 degrees F.
Mix all the ingredients in a large bowl. Spread the mixture evenly on a Silpat or large baking sheet that’s been well-oiled.
Bake until just crisp on the edges.
Let cool at room temperature and reserve.
For the goat cheese:
In a large bowl, mix the goat cheese, olive oil and water until smooth.
For the pickled spring onions
Arrange onion, thyme, bay leaf and chili flake in heatproof container. In the meantime, bring the sugar, vinegar and salt to boil. Pour over onions. Let sit at least one hour, or up to 2 weeks refrigerated.(If you use whole or quartered onions, and allow 4 days to pickle)
Spread the goat cheese mixture, one teaspoon at a time in 3 to 4 spots around the plate
Arrange the vegetables on the plate in any way you please. Dollop the tomato vinaigrette and the seeds and/or seed cracker on top of the vegetables. Season with Maldon sea salt and freshly ground black pepper.