750 grams asparagus
1 tablespoon extra-virgin olive oil
20 snow peas
200 grams broad beans, frozen
450 grams shelled edamame beans, frozen
2 ripe avocados
1 garlic clove
5-6 small table radishes, cut in half lengthwise
30ml white wine vinegar
1 tablespoon sugar
1 teaspoon hot sauce
½ teaspoon white pepper
1 cup freekah or barley
Salt to taste
Put the measured vinegar and water in a small saucepan. Add the sugar and salt and bring to a boil. Allow to cool, mix in the hot sauce and add the cut radishes. Set aside to pickle.
Put two cups of water in a sauce pan and bring it to a boil. Add the freekah and cook on low heat, stirring intermittently for 20-25 minutes or until the water is fully absorbed.
Cook the edamame beans according to the instructions on the packet. Set aside a few for garnish. When cool, put the avocado flesh, edamame beans, white pepper and garlic in a food processor or blender and blend to a smooth paste. If too difficult for blades to move, add some of the pickling liquid. Taste for seasoning and adjust accordingly.
Cook the broad beans according to instructions on the packet. Peel and keep ready.
Trim the asparagus and parboil them for a minute. Blanch the snow peas for 30 seconds. Cut the snow peas in half if too large.
Heat a large fry pan and tip the asparagus in a single layer in the pan. Add the tablespoon of oil and turn up the heat to char the bottoms. When cool cut the asparagus in halves.
Take four large dinner plates and divide out the edamame, avocado mixture. Spread, leaving an empty space in the centre for the freekah. Arrange the asparagus around the avocado mix. Sprinkle the snow peas, edamame and broad beans. Divide the pickled radish and garnish with pea tendrils. Serve at room temperature. Serves four.