PREP TIME 5 minutes
COOK TIME 10 minutes
2 white onions, cut in half
⅓ cup peas in pod
2 baby zucchini, cut in half
1 bunch baby asparagus
¼ cup peas
2 spring onion, cut in half
½ lemon, juice
1 ½ tbsp Pukara truffle oil
1 pinch Tasman sea salt
1 serve pickled cucumbers/fennel
Add white onion, podded peas and baby zucchini into a pot with water and cook for approx 2 minutes.
After 1 minute has passed, add in asparagus, peas, and spring onion.
After 2 minutes, remove vegetables from hot water and place into cold water for approx 2 minutes.
Add lemon juice, truffle oil and salt to a jar and shake together well.
Mix vegetables, lemon dressing, pickled cucumbers/fennel and a pinch of salt together before plating up.