1

Grilled peas with

bitter greens

100 gm (about 4 large) golden
shallots, very thinly sliced
on a mandoline
60 ml (¼ cup) grapeseed oil or
other neutral-flavoured oil
1 tbsp sherry vinegar
Lemon juice, to taste
½ cup thinly sliced lovage (see
note) or flat-leaf parsley
200 gm podded peas (about
700gm unpodded)
3 cups chopped bitter leaves,
such as chicory or rocket,
stalks and leaves reserved
separately
1½ tbsp olive oil

1 Prepare a barbecue for
grilling. Place shallot and oil in
a smallsaucepan, season, cover
with baking paper, then foil, and
cook over very low heat until
and translucent (15-20 minutes).
Increase heat to medium-high,
add vinegar and reduce to a
glaze (2 minutes). Season with
lemon juice and salt and pepper,
and add lovage.
2 Toss peas and bitter stalks
in a bowl with olive oil to coat,
then transfer to a fine, shallow
flameproof sieve. Cook directly
over hot coals in the sieve,
tossing regularly and adding
leaf tops after 2 minutes, until
peas andleaves are charred
(3-4 minutes).Add shallot,
season to taste and serve.
NoteLovage, a herb, has a
flavour between parsley and
celery. It can be found at
farmers’ markets or specialist
greengrocers. We use small
celery leaves as a substitute.
Drink suggestionA liberal
splash of dry, pleasingly bitter
vermouth – Longsong uses
its bespoke Maidenii “Aussie
Bush” vermouth – on the
rocks, with lemon, lime
and orange zest.

Grilled peas with

bitter greens

SERVES 4-6 // PREP TIME 20 MINS
// COOK 30 MINS

“These peas go really well
with everything,” says Moyle.
“Cooking the peas and chicory
over coals blisters them in a
similar way to blanching but
adds a subtle smokiness.”

2 tbsp crème fraîche

3 spring onions, cut into short

batons

6 baby turnips (see note),

peeled and thinly sliced

2 oranges, segmented,

reserving juice

2 tbsp mild-flavoured

extra-virgin olive oil

100 gm salmon roe (about

2 small jars)

2 cups (loosely packed) mint

2 cups (loosely packed) shiso

(see note)

FLATBREAD

185 ml milk

50 gm butter

300 gm (2 cups) plain flour

Olive oil, for frying

1 For flatbread, warm milk and

butter in a saucepan over low

heat until it reaches 70°C or

starts to steam (6-8 minutes).

Cool to 50°C, then add flour and

1¼ tsp salt and mix until a soft,

pliable dough forms. Transfer to

a bowl, cover with plastic wrap

and rest for 30 minutes.Divide

dough into 4 balls, then roll out

on a lightly floured bench to

22cm-23cm rounds.

2 Heat a frying pan over

medium-high heat, add 1 tbsp

olive oil and fry a flatbread,

turning once, until golden

brown (4-5 minutes). Repeat

with remaining dough, adding

oil as needed.

3 Spread crème fraîche on

a serving plate. Layer spring

onion and turnip on top and

Salmon roe with mint and flatbread

SERVES 4-6 // PREP TIME 25 MINS // COOK 30 MINS (PLUS COOLING, RESTING)

“I think this dish brings some balance to the smoky items on the menu,” says Moyle.

“The fish roe adds something raw, fresh and acidic to the meal.”Pictured p101.

season lightly with salt.

Combine orange segments,

2 tbsp orange juice and olive

oil in a bowl. Add salmon roe

and herbs and toss to dress

lightly, then spoon on top of the

crème fraîche and vegetables

to cover. Serve with flatbread.

NoteMoyle uses hakurei

turnips, which are available

from select greengrocers,

but any baby turnips are fine;

substitute peeled and thinly

sliced daikon. Shiso is available

from select Asian grocers.

Wine suggestionDelicate white

wines from aromatic varieties

such as riesling, sémillon or

sauvignon blanc work as a neat

foil here. Try the brisk yet lightly

savoury 2016 The Wine Farm

sauvignon blanc.➤