You are a work of art, not everyone will understand you…that’s okay…but those that do, will be in awe as they fall in love with you…
This is a beautiful summer dish, inspired by Alain Passard, my favourite Parisian chef. His cookbook, ‘The Art of Cooking with Vegetables’, is more like a book of art with no photo’s, just abstract pictures of what the dish could be. It is up to you to fulfil its potential.
I love this dish as it is light, fresh and delicate. A beautiful dish to serve at the table and it really lets the ingredients speak for themselves with the pop of the garden peas nicely complemented with the tart and textured grapefruit.
Ingredients
- 350g fresh garden peas, shelled
- 1 pink grapefruit
- 16-20 blanched almonds
- 40g salted butter
- 2 tbsp. virgin olive oil
- 2 springs fresh thyme
- Sea salt
Method
- Peel the grapefruit, removing as much of the pith and core as possible
- With a sharp knife free the grapefruit segments by cutting long the sections of membrane and letting the segments and juices fall away onto the plate
- Cut the segments into bite size pieces and set them aside
- In a pan, melt the butter and add the olive oil and gently heat
- Stir in the fresh thyme and garden peas
- Cover with c.1.1/2 inches of water, stirring until cooked, c. 10 minutes
- Once the peas are cooked, drain the water, discard the thyme and divide between the bowls
- Arrange the grapefruit segments on top and scatter the almonds over the top
