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Ingredients
Quark
- 350 - 400 g quark cheese (see Tips)
- 3 radishes, trimmed
- 3 sprigs fennel fronds, only
- 1 spring onion/shallot, trimmed and cut into pieces (4 cm)
- lemon juice, to taste
- sea salt, to taste
- ground black pepper, to taste
Pickling liquid
- 90 g white wine vinegar
- 70 g caster sugar
- ½ tsp sea salt
Salad
- 3 radishes, trimmed
- 1 green apple, cut into halves to fit through feeder tube
- ½ Lebanese cucumber, trimmed
- ¼ fennel bulb, cut into quarters to fit through feeder tube
Parsley oil
- 30 g fresh flat-leaf parsley, leaves only
- boiling water, to blanch
- ice cold water
- 120 g grapeseed oil
Assembley
- hazelnuts, without skin, toasted and coarsely chopped, to serve
- micro herbs, to garnish
- melba toast, to serve
- Nutrition
- per 1 portion
- Calories
- 2135.8 kJ / 510.5 kcal
- Protein
- 9.4 g
- Carbohydrates
- 30.7 g
- Fat
- 39.6 g
- Saturated Fat
- 9.1 g
- Fibre
- 2.2 g
- Sodium
- 855.4 mg
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