IN SEASON

IF YOU USE YOUNG ORGANIC VEGETABLES, THERE’S NO NEED TO PEEL THEM. JUST GIVE THEM A GOOD WASH AND SCRUB TO REMOVE ANY DIRT.

MARINATED MOZZARELLA, ASPARAGUS AND HAZELNUTS

SERVES 4 AS A SIDE

Begin this recipe 1 day ahead.

2¹/2 tbs lemon juice
100ml extra virgin olive oil, plus extra to drizzle
2 bunches asparagus, trimmed
1 cup loosely packed frisse (tender light yellow and white inside leaves)
1 cup loosely packed watercress

MARINATED MOZZARELLA

2 x 200g tubs buffalo mozzarella, drained, halved
150g creme fraiche, stirred to loosen

HAZELNUT SAUCE

125g roasted and peeled hazelnuts
1¹/2 tbs hazelnut oil (or grapeseed oil)
150ml soy milk
1¹/2 tsp sherry vinegar

For the marinated mozzarella, place the mozzarella and creme fraiche in a nonreactive bowl and toss gently to coat. Cover and marinate in the fridge for 12 hours or overnight. The creme fraiche will thicken as it marinates.

For the hazelnut sauce, place the roasted hazelnuts in a blender with the remaining ingredients and whiz until it forms