INGREDIENTS
For the dressing:
- 125 ml (1/2 cup) Clover Classic Tangy Mayonnaise, Medium
- juice of 2 limes
- 10 g (1 heaped tablespoon) toasted white sesame seeds, plus extra to garnish
- 10 g (1 heaped tablespoon) toasted black sesame seeds, plus extra to garnish
- 1 teaspoon sesame oil
- salt, to taste
For the salad:
- 2 – 3 corn on the cob
- 8 – 12 heirloom carrots in different colours
- 8 long stem broccolis
- 8 asparagus spears
- 1 cup shelled peas, frozen
- 1 1/2 cups sugar snap peas
- 4 baby candy stripe beetroots, finely sliced
- 4 baby golden beetroots, finely sliced
- 1 cup raspberries
- 1 cup cherries
- 8 micro beetroots with leaves still attached
- 1 cup blueberries
- 1 cup blackberries
- 2 cups baby spinach leaves
- 1 avocado, halved or sliced
- 4 slices pineapple, halved
- 6 yellow, orange, and red bell peppers, quartered lengthways
Method
For the dressing:
- Combine all ingredients in a serving bowl and set aside until needed.
For the salad:
- Boil the corn, allow to cool and quarter.
- Briefly blanch the carrots, broccoli, asparagus, peas, and sugar snap peas. Drain and dunk in an ice bath. Once completely cooled, remove and dry on a towel.
- Clean and prep all the remaining fresh ingredients.
To serve:
- In separate bowls or on plates, group all the salad ingredients according to colour.
- Using a large round or long platter, arrange the ingredients according to the colours of the rainbow.
- Serve with the dressing on the side.
TIPS:
- Use whatever beautiful salad ingredients are in season (or that you like to eat) to create your rainbow.
