PICK UP

120      gm       kale, baby stem clipped
1          ea       avocado, lg dice
60        gm       seeds, sunflower, fried
15        gm       seeds, hemp
120      gm       beans, cannellini marinated
60        gm       vinaigrette, lemon

In a mixing bowl add diced avocado, half the sunflower seeds, beans, dressing, salt and black pepper. Toss gently.

PLATE – Bowl, Blue Round, chilled

Spread the beans around the bottom of the bowl. Add the dressed kale over the top. Sprinkle both remaining seeds over the top. Serve immediately

VINAIGRETTE, LEMON

462      gm       juice, lemon
422      gm       oil, olive
215      gm       oil, grapeseed
30        gm       salt, kosher
9          gm       pepper, ground black

Add all ingredients in a vitmix and blend until fully emulsified. Taste, adjust seasoning if needed.

BEANS, MARINATED CANNELINI
2          ea        cannellini beans, #10 can drained rinsed
656      gm       herb oil
48        gm       salt

In a mixing bowl combine all ingredients and mix until fully combined. Taste, adjust seasoning if needed.

BEANS, MARINATED CANNELINI

1300    gm       grapeseed oil
600      gm       sunflower seeds
20        gm       salt
20        gm       curry powder

Fry sunflower seeds in grapeseed oil, transfer to a mixing bowl and toss with salt & curry powder. Cool down on a parchment paper lined sheet tray.