Refresh your palate

palate REFRESH YOUR

Make the most of spring’s seasonal produce with a delectable, flavoursome dish straight from The Ivy on the Square

BAKED SWEET POTATO SALAD, WATERMELON, RED QUINOA, MINT AND CORIANDER DRESSING

Serves one INGREDIENTS 100g roast sweet potato One portion red quinoa, watermelon, and rocket 75g vegan mayo, mint and coriander dressing Three pieces Batavia lettuce leaves 20g vinaigrette One lemon wedge Four basil leaves Four flat-leaf parsley leaves 10g seeds Four pieces of sliced radish One piece of feuille de brick tuile 10g rapeseed oil 0.5g lime zest 1g table salt 15g mint and coriander dressing

MINT AND CORIANDER DRESSING INGREDIENTS 20g picked mint 20g picked coriander 30g olive oil

METHOD Place a third of each herb into a blender and add oil. Keep adding the remaining herbs, blending until smooth. VEGAN MAYO AND MINT AND CORIANDER DRESSING INGREDIENTS 15g mint and coriander dressing 50g vegan mayonnaise Pinch of salt METHOD Place all three ingredients in a small bowl and mix.

MAIN DISH METHOD Season the sweet potato. Place in a pan and cook on both sides. Assemble the Batavia lettuce leaves in a circular manner in the centre of the plate.

Place the quinoa, watermelon, and rocket into a bowl, grate in the lime zest, add vinaigrette, and mix well. Add the mixture on the lettuce in the centre of the plate. Brush the sweet potato with the mint and coriander dressing before placing it in the centre of the dish. Garnish with seeds, a dot of vegan mayo, mint and coriander dressing, and a lime wedge.

Add four dots of the vegan mayo and mint and coriander dressing sauce onto the feuille de brick tuile, before adding the basil leaf, parsley leaves, and sliced radish to each dot.

Serve with a side of vegan mayo and mint and coriander dressing.

WHAT IS A DISH WITHOUT AN EQUALLY DELICIOUS COCKTAIL ACCOMPANIMENT? HONEYSUCKLE SIPPER

Serves one INGREDIENTS 50ml Tullibardine Sovereign Four mint leaves 15ml of honey 10ml lemon juice METHOD Stir all of the ingredients together. Strain the liquid well and serve over ice in a short rocks glass. Finish your tipple with a garnish of fresh mint.