Ingredients
| 3 | Pears, peeled, halved and cored (Main) |
| 18 | Asparagus spears, woody ends removed |
| ½ cup | Grape juice |
| 2 tsp | English mustard |
| 1 pinch | Citric acid |
| ¾ cup | Avocado oil |
| 1 handful | Celery, find micro celery if you can |
| 1 cup | Almonds, use tamari-flavoured if you can |
| 30 | Cooked prawns, peeled |
Directions
- In a saucepan, bring water and a bay leaf to the boil, add the pears, simmer until just cooked, remove from the heat and allow to cool in the liquor.
- Meanwhile, in another saucepan, bring salted water to the boil and blanch the asparagus for two minutes, remove and plunge into ice-cold water. Once chilled, drain and pat dry.
- In a bowl, whisk together the grape juice, mustard and citric acid, then slowly whisk in the avocado oil.
- Toss the drained pears in caster sugar. Heat a non-stick frypan, add a little avocado oil and colour the pears all over on medium heat. Cut into wedges and arrange on the platter with the prawns and asparagus. Scatter over the almonds and micro celery and coat with the grape juice dressing.
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