jalapeño crème

Get the yoghurt and put it in a cheese cloth.
Let it hang in the fridge for three days so all the whey gets out and the yoghurt gets a really thick consistency.
Take 100g of the hung yoghurt and 100g of curd.
Mix it with a bowl and season with salt and the jalapeño juice.

lettuce base

Blanch and mix, then strain through a fine cloth.

dill vinaigrette

Put the dill together with the cold oxtail essence, the balsamic vinegar, a pinch of salt and the sugar into a Thermomix blender.
Set it on full speed for 30 seconds.
Now scrape the side down with a spatula, add the xanthan and set it on speed 6.
Slowly add the sunflower oil like making a mayonnaise. Make sure it doesn’t split.
Pass it through a fine chinois and store it in a piping bag in the fridge until you need it.

lettuce vinaigrette

Get all ingredients in a thermomix and blitz on full speed. Add a pinch of xanthan if required.

chive oil

Cut the chives into rough pieces.
Get them in a thermomix and blend it on 80°C, full speed for 8 minutes.
Pass the mixture though a muslin cloth and chill it over ice.
Keep the green oil in a squeezy bottle until required.

marinated vegetables

Cut the vegetables if required and marinate them with the remaining ingredients.

serve

Arrange the marinated vegetable on a plate.
Make some dots of jalapeno cream and dill vinaigrette in between.
Fill the empty space with lettuce vinaigrette and chive oil.
Garnish with some fresh nasturtium, bronze fennel and Malabar spinach.