Serve for 4 Ingredients Romesco Sauce 700 gm� � � � � � � � �Tomatoes 300 gm� � � � � � � � �Red Bell Pepper 30 gm� � � � � � � � � �Garlic 20 gm� � � � � � � � � �Sunflower Seeds 20 gm� � � � � � � � � �Walnuts 1 tbsp� � � � � � � � � �Bread Crumb 45 ml� � � � � � � � � � Sherry Vinegar 100 ml� � � � � � � � � Olive Oil To taste� � � � � � � � Salt To tate or 1/2tsp� � White Pepper Powder For Garnish 10 gm� � � � � � � � � � Air Dried Beets and Carrots 40 gm� � � � � � � � � � Carrot Ribbon 40 gm� � � � � � � � � � Radish Ribbon 40 gm� � � � � � � � � � Beetroot Ribbon 150 gm� � � � � � � � � Mix Lettuce 30 gm� � � � � � � � � � Spring Onion 30 gm� � � � � � � � � � Asparagus 5ml� � � � � � � � � � � �Reduced Pomegranates Juice/ Sauce Methods

• Roast tomatoes with peeled whole garlic and cool them off.
• Roast red peppers. Peel the skin off & keep the flesh only by discarding the seeds & steam.
• Toast the bread with butter on a pan.
• Keep air dry crispy vegetables & crispy garlic chips ready for garnish.
• Now, take toasted bread, tomatoes, pepper flesh, vinegar, seasoning, nuts & olive oil & puree to a sauce. Check the seasoning- the consistency should be thick.
• Shave the vegetables with a peeler. Chill blanch asparagus and all leaves.
• Place sauce on a plate & keep adding shaved vegetable rolls on top, spike asparagus, spring onion, lettuce & sun dried vegetables in between, sprinkle pine nuts and a bit of olive oil.
• Put finally dripping of Pomegranate sauce & serve.