PREP TIME 5 minutes
COOK TIME 45 minutes
5 asparagus, chopped in half
5 broccolini, chopped in half
3 cups Ashgrove full cream milk
60ml white vinegar
Tasman sea salt
Pukara olive oil
2 slices rye sourdough
Pukara garlic olive oil
½ grapefruit, juice
1 pinch chilli flakes
3 macadamias, grated
2 tbsp Barilla pesto
3 sprigs mint, thinly sliced
Add milk into a pot and heat up until at approx 90ºC.
Once milk reaches approx 90ºC, add white vinegar and leave until separated.
Once separated, using a cheesecloth, strain into a bowl.
Place broccolini and asparagus into a bowl with a drizzle of oil and a pinch of salt and mix together before placing onto a char grill for approx 5 minutes until both sides are slightly blackened.
Rub a drizzle of garlic oil on top of sourdough slices and place onto char grill until cooked.
Once broccolini and asparagus are cooked, place into a bowl with grapefruit, a drizzle of oil, a pinch of salt, chilli flakes and macadamias and mix together well.
Add pesto on top of sourdough slices and plate up with broccolini, asparagus, ricotta and mint on top.