Annette Forrest

Food Consultant & Stylist

share great hints and tips with other berry loving foodies

Serves 4

150g Creative Gourmet frozen Raspberries, defrosted

1 tbs boiling water

1 tbs white balsamic vinegar

2 tbs extra virgin olive oil

salt & ground black pepper

2 bunches asparagus, trimmed

100g snow peas, trimmed

1 baby cos lettuce, trimmed and leaves separated

2 sticks celery, thinly sliced diagonally

2 green onions (shallots), finely sliced diagonally

400g smoked chicken breast, skin and fat removed, thinly sliced

2 tbs toasted pine nuts

1.

To make Raspberry & Balsamic vinaigrette combine raspberries and boiling water in a heatproof bowl. Mash with a fork. Strain mixture through a sieve into a bowl to remove seeds. Discard seeds. Add vinegar and oil to sieved raspberries. Season with salt and pepper to taste. Whisk to combine. Set aside

2.

Bring a large frying pan of water to the boil, over medium-high heat. Add asparagus and cook for 2 minutes. Add snow peas and cook for 1 minute. Drain, refresh in cold water and pat dry with paper towel.

3.

Arrange lettuce, asparagus, snow peas, celery, green onions and smoked chicken on serving plates. Drizzle with vinaigrette, sprinkle with pine nuts and serve.