Makes one platter
3 pears, peeled, halved and cored
18 asparagus spears, woody ends removed
1/2 cup grape juice
2 tsp English mustard
Pinch citric acid
3/4 cup avocado oil
Handful micro celery
30 steamed prawns, peeled
1 cup tamari-flavoured almonds
1. 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.
2. 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.
3. In a bowl, whisk together the grape juice, mustard and citric acid, then slowly whisk in the avocado oil.
4. 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.
