for 4 person

Pistachio brittle

30 g	unsalted, shelled pistachios
½ tsp	sea salt
1 tsp	Fine Food Jamaica Piment
5 tbsp	sugar
2 tbsp	water
a little	lemon juice

Dressing

1	organic lemon use a little zest and all of the juice (approx. 3 tbsp)
2 tbsp	Hemp oil
1 tbsp	olive oil
1 cm	ginger finely grated
¾ tsp	salt
a little	pepper

Salad

1 tbsp	olive oil
158 g	edamame (unpeeled), peeled
100 g	thin green asparagus
100 g	baby lettuce
1	courgette, thinly sliced lengthwise
150 g	soft goats' cheese (Chavroux)
1 bunch	chervil, torn into pieces

How it's done

Pistachio brittle

Mix the pistachios with the salt and allspice. Bring the sugar, water and lemon juice to the boil in a wide-bottomed pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat, add the pistachios, mix, immediately transfer to a baking tray lined with baking paper. Leave the brittle to cool, break into large slivers.

Dressing

Mix all the ingredients up to and including the ginger, season.

Salad

Heat the oil in a pan, fry the asparagus for approx. 2 mins. Mix the edamame beans, baby salad leaves and courgette in a bowl, add the asparagus, goats' cheese, chervil and dressing, mix. Serve with the brittle.

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