Garnished with Sumac Spice and Fresh Thyme
Inspired by the Indigenous Culinary Experience at the Summer Solstice Indigenous Festival in Ottawa
When we first heard about the festival we were anxious to snag one of their recipes, and Chef David Wolfman was gracious enough to share this little beauty with us. Enjoy. And let us know in the comments how it works out for you …
1 pint mixed pea shoots
3 lbs (1350 g) heirloom tomatoes, sliced (tops reserved)
2 avocados, cubed
½ cup (120 mL) elderflower cordial
1 tsp (5 mL) salt
½ tsp (2.5 mL) black pepper
1 pint baby bella mushrooms
2 Tbsp (10 mL) pure olive oil
2 egg yolks
2 tsp (10 mL) minced garlic
¼ tsp (2.5 mL) salt
1/2 cup (120 mL) extra virgin olive oil
¼ cup (60 mL) grape seed oil
2 tsp (10 mL) lemon juice
pinch cayenne pepper
1 tsp (5 mL) fresh thyme
1 tsp (5 mL) sumac spice
¼ cup (60 mL) chopped Roquefort cheese
1. Place pea shoots on platter, followed by sliced tomatoes and avocado. Sprinkle on elderflower cordial, salt, and pepper.
2. Sauté sliced mushrooms in olive oil. Let cool. Arrange on platter. Chill platter until ready to serve.
3. To make the aioli sauce, whisk together the egg yolks with the garlic, salt, olive oil, grape seed oil, lemon juice and cayenne pepper, until the mixture takes on a light colour and smooth consistency. Chill until ready to serve.
4. Sprinkle thyme, sumac and cheese over the platter.
5. Drizzle aioli over the platter just before serving.
6. Garnish with tomato tops.