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Floating Jack and the Beanstalk Salad, presented by internationally acclaimed wild and indigenous chef, Gregory Henderson, at The Good Life Show in Cape Town

Floating Jack and the Bean Stalk Salad

Delight your family and friends with something extraordinary for your festive table by preparing this simple yet enchanting Floating Jack and the Beanstalk Salad, presented by internationally acclaimed wild and indigenous chef, Gregory Henderson.
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Ingredients
  

Ingredients:

  • 4-6 sheets Rice Paper Sheets
  • 1 C fresh or frozen (thawed if frozen) McCain Garden Peas
  • 1 C shelled and cooked Edamame
  • 2 tbsp shaved Kalahari Truffles
  • 1 tsp Finely Chopped Garlic Buchu
  • 3 C Pea Shoots
  • ½ C roughly chopped Toasted Cashews
  • 1 C Vegan Citrus Cream Cheese
  • Extra Virgin Olive Oil: for brushing
  • Salt and Pepper: to taste

For the Vegan Citrus Cream Cheese:

  • Vegan Cream Cheese
  • 1 C Lemon Zest
  • 1 tsp Orange Zest
  • 1 tsp Lemon Juice
  • 1 tbsp Garlic Buchu
  • 1 tsp Salt: a pinch

Instructions
 

Prepare the Vegan Citrus Cream Cheese:

  • Mix the Ingredients: In a small bowl, combine vegan cream cheese, lemon zest, orange zest, lemon juice, and a pinch of salt. Mix until smooth and creamy. Adjust the zest or juice according to taste. Set aside.

Make the Rice Paper Pillows:

  • Preheat the Oven: Set your oven to 190 degrees Celsius (approximately 375 degrees Fahrenheit)
  • Soak and Stack the Rice Paper Sheets: Take two rice paper sheets at a time and soak them briefly in warm water just until pliable. Lay one sheet on top of the other and press gently to seal them together.
  • Cut into Squares: Using a sharp knife, cut the stacked rice papers into even squares, about 4x4 inches each.
  • Bake the Pillows: Place the rice paper squares on a baking rack over a baking sheet. Brush lightly with olive oil and season with a little salt and pepper. Bake in the preheated oven for about 15 minutes, or until they begin to puff up and turn golden. Watch closely to prevent burning.
  • Create the Pillow: As soon as you remove them from the oven, use a small sharp object to gently poke a hole on one side of each pillow to create a pocket.

Assemble the Salad:

  • Fill the Pillows: Carefully spoon the vegan citrus cream cheese into the pocket of each rice paper pillow, followed by equal amounts of peas, edamame, truffles, pea shoots, and toasted cashews.
  • Final Touch: Arrange the filled pillows on a serving platter. If desired, drizzle a little more cream cheese or olive oil over the top and garnish with extra pea shoots and zest.

Video

Notes

Serving Suggestions:
  • Serve immediately while the pillows are crisp for the best texture.
  • This salad makes a great starter or a light, refreshing lunch.
Keywords Chef Gregory Henderson, Festive Salad recipe, Floating Jack and the Beanstalk Salad, Good Life Show, Good Life Show Africa, plant based, Plant Powered Show, vegan salad