What better way to celebrate spring's arrival than to gather some friends together and share an evening of delicious food and good company. Tantalise your taste buds with fresh raw shoots and leaves and the tastiest of spring chicken pies, with a refreshing creamy pink grapefruit sorbet to finish. The boursin cream will keep for at least a week in the fridge and also makes a great spread for crackers or toast.
|¾ cup||Broad beans, shelled and cooked, or edamame, thawed if frozen|
|½ ||Cauliflower, raw, very thinly sliced|
|4||Radishes, cut paper-thin|
|1 handful||Microgreens, or baby salad leaves|
|½ cup||Pine nuts, roasted, or almonds|
|1 drizzle||Extra virgin olive oil, or lemon-infused oil|
For the boursin cream
|250 g||Cream cheese|
|100 g||Feta cheese|
|1||Garlic clove, crushed|
|½ ||Lemons, use the zest, finely grated|
|1 Tbsp||Chopped chives, very finely|
- To make the boursin cream, blend together all ingredients until they form a smooth paste.
- To make the salad, cover the snow peas with boiling water then drain at once, rinse under cold water and drain again. Split lengthwise so you can see the peas in their shells. Snap the tough ends off the asparagus and slice the stalks into very thin rounds, leaving the tips intact. Place asparagus and snow peas a big bowl of icy cold water with all the other vegetables for up to an hour before serving so they stay nice and crisp. Drain well before serving.
- To serve, spoon a heaped tablespoon of boursin cream on to the centre of each serving plate. Use the back of a spoon to spread it across the plate. Arrange all the vegetables prettily on top and scatter with flaky sea salt and pine nuts. Drizzle a little oil around the plate and serve.
More of Annabel's spring recipes