Raw Asparagus and Zucchini Salad with Smoked Buttermilk Dressing

Ingredient

3 bunches of Asparagus
4 zucchini
2 yellow patty pan squash
1 red onion, sliced and soaked in ice water
1 bunch of Basil, picked
1 bunch of Mint, picked
1 bunch dill
100g roasted pistachios
100mls buttermilk
150g diced sour dough
50g Mayo
50g Red Island olive oil
1 lemon, juice
1tbs sea salt
Hickory wood chips

Method

In a hot frypan add a drizzle of olive oil and the bread, toast until golden and crispy.

In a mixing bowl whisk together the buttermilk, mayo, olive oil, a pinch of salt and pepper. Using a smoking gun, smoke the dressing twice with hickory chips, then let the dressing sit for 10 minutes.

Using a vegetable peeler, or sharp knife peel, or cut the asparagus and zucchini into ribbons. Add to a large salad bowl.

Mix the onions, picked herbs and nuts through the vegetables, then toss through until combined.

Dress in with the smoked dressing, toasted bread and garnish the top with more fresh herbs.

Recipe by Michael Weldon