May | Childhood
That Recipe on my Mind | The Cycle of Life Calendar 19
Growing and learning
Ibérico Ham surrounded by Nature two Ways (Way one)
For 3-4 persons
1 bunch of small white and green asparagus, washed and ends trimmed
3-4 thin slices of iberic ham.
1 bunch of blueberries
1 bunch wild garlic
1 small/baby carrot
1 bunch of wild eatable herbs
Some small pieces of cauliflower.
4 tablespoons extra virgin olive oil.
Juice of half a lemon.
1 teaspoon honey
sea salt and freshly ground black pepper to taste.
How to prepare
Pour olive oil into large bowl. Whisk in oil, lemon and honey. Season dressing to taste with salt and pepper. Add the wild berries, eatable herbs and the pieces of cauliflower. Mix well with dressing and reserve.
Wash wild garlic leaves thoroughly.
Add wild garlic leaves and a table spoon of olive oil (The pesto should not be to thin), and pound and grind against the walls of a mortar. Continue until all basil leaves have been crushed to fine bits. It should have the consistency of a thick paste.
Take a spoon of the wild garlic pesto and put it on the plate. Arrange some asparagus around the slice of iberico ham. Add the wild herb salad with the blueberries and cauliflower. Serve.