Spinach, kale, charred spring onions, asparagus, peaches, romesco

Spinach, kale, charred spring onions, asparagus, peaches, romesco

Ingredients

100gr roasted red peppers, peeled and seeded

60gr roasted almonds

50gr toasted hazelnuts

1 garlic clove

5gr sweet paprika

15ml sherry vinegar

100ml olive oil

Salt to taste

Peaches

Assorted salad leaves

Baby spinach leaves

Kale leaves

Charred asparagus

Charred spring onions

Method

Place the peppers, almonds, hazelnuts, sweet paprika and garlic in a food processor. Blitz to a rough paste, put on low speed and drizzle in the olive oil. Once incorporated transfer to a bowl and add the sherry vinegar and salt to taste. Mix the peaches, spring onion and asparagus with the kale, spinach and salad leaves drizzle liberally with the romesco.

Photography by Justin Ciappara

Props from Loft, Naxxar

Styling by VAMP Team

The Corinthia Palace

Food by Matthew Agius, Sous Chef.
Dessert by Mark McBride, Head Pâtissier.