# Ingredient List:
→ Vegetable Purees
01 - 2.8 oz beetroot, cooked and pureed
02 - 2.8 oz carrot, cooked and pureed
03 - 2.8 oz green peas, cooked and pureed
04 - 2.8 oz yellow bell pepper, roasted and pureed
→ Sauces & Creams
05 - 2.1 oz Greek yogurt
06 - 1.4 oz crème fraîche
07 - 1 tablespoon basil pesto
08 - 1 tablespoon red pepper coulis
09 - 1 tablespoon balsamic reduction
→ Garnishes & Accents
10 - 0.7 oz pickled red onions, finely diced
11 - 0.7 oz microgreens
12 - 1 tablespoon toasted black sesame seeds
13 - 1 tablespoon pomegranate seeds
14 - Edible flower petals (optional)
15 - Sea salt flakes, to taste
16 - Freshly ground black pepper, to taste
# Steps:
01 - Blend each vegetable separately with a pinch of salt and a few drops of olive oil until smooth. Transfer each puree into piping bags or squeeze bottles.
02 - Fill separate piping bags with Greek yogurt and crème fraîche. Place basil pesto, red pepper coulis, and balsamic reduction into individual squeeze bottles.
03 - Arrange small dots and mounds of each puree, sauce, and cream in a scattered, non-touching pattern across each serving plate, varying sizes and colors to create a pointillist effect.
04 - Sprinkle diced pickled onions, microgreens, sesame seeds, pomegranate seeds, and edible flower petals (if using) over and around the dots for texture and color contrast.
05 - Finish with sea salt flakes and freshly ground black pepper to taste. Serve immediately to maintain visual appeal.
