with Pea, Broad Bean & Nasturtium Salad
The original Margaret River wine estate, Vasse Felix continues to affirm the region's status as one of Australia's premier wine-growing regions. Perth-born chef Brendan Pratt brings his international experience to an exploration of local flavours in this lively salad, whose cucumber crunch and nasturtium spice prove an exciting match for the similarly bright, energetic characters of the Vasse Felix Classic Dry Rosé.
1 cup fresh green peas, podded
1 cup fresh broad beans, podded
2 large Lebanese cucumbers, peeled, deseeded, halved, diced (1cm dice)
1 lemon, juiced and zested
1 cup nasturtium or baby rocket leaves
125ml light soy sauce
125ml brown rice vinegar
2 tablespoons sesame oil
2 tablespoons caster sugar
1. Bring a large pot of salted water to the boil, then add peas and blanch for 20-30 seconds. Refresh in iced water. Return pot to the boil, and repeat process with broad beans.
2. Place cucumber in a bowl. Drain peas and broad beans, add to cucumber with lemon zest.
3. In a separate bowl, combine light soy, rice vinegar, sesame oil, sugar and the lemon juice. Whisk until sugar dissolves.
4. Crumble the fetta over the vegetables, add nasturtium leaves. Add dressing and toss to coat. Serve.
Note: Nasturtium leaves grow all over the place and are available from some good grocery stores.
Vasse Felix Classic Dry Rosé