# Components:
→ 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
# Method:
01 - Blend each vegetable separately with a pinch of salt and a few drops of olive oil until smooth. Transfer each puree to a small piping bag or squeeze bottle.
02 - Place Greek yogurt and crème fraîche in separate piping bags. Place basil pesto, red pepper coulis, and balsamic reduction in separate squeeze bottles.
03 - On each serving plate, scatter dots and tiny mounds of each puree, sauce, and cream in a varied, non-touching pattern across the entire surface to create a pointillist effect.
04 - Carefully sprinkle diced pickled onions, microgreens, toasted sesame seeds, pomegranate seeds, and edible flower petals (if using) over and around the dots for additional texture and color.
05 - Finish with sea salt flakes and freshly ground black pepper to taste. Serve immediately to preserve the visual presentation.
