Back in April, at our self-care event at the Forge in Bristol, the 3 course brunch was cooked by the brilliant, Steph Boote. Nutritious, soulful food that made our hearts sing with every mouthful. Perfect food after of morning of yoga and meditation.
Steph has kindly shared her recipe for the main course, a raw asparagus, broad bean, pea and soft herbs with goats curd and pistachio dukkah. A salad and then some. Over to Steph for the intro:
This makes a lovely light lunch with some fresh bread or toast, or a great side. It’s super simple and you can play about with adding other ingredients such as fennel or courgette if you are feeling creative. I love dressing salads in only lemon juice and good oil. As much as I love getting creative with dressings I always come back to this.
Raw asparagus, broad bean, pea and soft herbs with goats curd and pistachio dukkah
- 175g broad beans (aiming for 65-70g once podded and peeled)
- 120g asparagus, trimmed
- 150g fresh peas (aiming for 50-60g podded)
- 40g watercress
- 90g Goats curd
- 8g chives
- 8g mint leaves
- 8g dill, picked
- 1 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
For the dukkah:
- 50g pistachios
- 1.5 tbsp sesame seeds
- 3/4 tbsp coriander seeds
- 3/4 tbsp cumin seeds
- 1/4 tsp sea salt flakes
- 1/4 tsp Aleppo pepper flakes (also known as Pul Biber)
To make the pistachio dukkah:
- This will make a batch for you to keep and use on whatever you please
- Toast the pistachio nuts and sesame seeds separately for a few minutes in the oven for 6 minutes or so until lightly browned.
- Allow to cool and roughly chop the pistachios.
- Toast your cumin and coriander seeds together.
- Grind the spices together in a grinder or in a mortar so that they are still coarse.
- Add the spices to the pistachio nuts and sesame seeds, sea salt and chilli flakes and mix well
To make the salad:
- Bring a small pan of water to the boil with a generous spoon of salt in it. Pod the broad beans.
- Blanche them for only 5-10 seconds, just enough to peel, and refresh in cold water. Skin them. Discard the skins and water
- Slice the asparagus carefully on a mandolin length-ways, or use a peeler to do so
- Pod the peas and discard the pods – (these can be nice to drop into a veg stock at the end if you happen to be making one)
- Roughly chop the mint and dill along with the chives
- Place the watercress, broad beans, asparagus and peas together with all your herbs in a bowl and dress with the lemon juice and oil, and a good pinch of salt.
- Spoon in the curd and mix gently together.
- Finish with a good sprinkle of the pistachio dukkah
Image by Kasia Kiliszek
Taken from our self-care event in April.
Stephanie Boote began working professionally in food 8 years ago, mentored initially by pan-Balkan chef Jon Gionleka of Peckham Bazaar. And moved on to develop menus for Wild Caperin Brixton, briefly baking alongside Franco Manca co-founder Bridget Hugo.
Meanwhile, Steph started SBC and over time in London and a stint in Paris, found herself specialising in catering weddings, as well as smaller private events, cooking at family homes. Steph also is a food stylist on the side for interesting projects and cook books, as well as film.
Previous collaborations have been with: Another Escape Magazine, Yoga Brunch Club for their first Bristol based dinner, and The Evens Foundations for their Conflict Matters speakers.