4 |
small turnips, trimmed and peeled |
4 bulb |
spring onions, (see glossary) |
2 |
carrots, peeled |
2 |
small globe artichokes, peeled, leaves separated |
2 |
asparagus spears |
40g |
shelled fresh green peas |
6 |
wild sorrel leaves, torn in half |
1 tablespoon |
extra virgin olive oil |
1 teaspoon |
balsamic vinegar glaze, (see glossary) |
|
edible flowers, such as violas, chive flowers, marigolds and nasturtiums, to garnish |