# What You'll Need:
→ 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 tbsp basil pesto
08 - 1 tbsp red pepper coulis
09 - 1 tbsp balsamic reduction
→ Garnishes & Accents
10 - 0.7 oz pickled red onions, finely diced
11 - 0.7 oz microgreens
12 - 1 tbsp toasted black sesame seeds
13 - 1 tbsp pomegranate seeds
14 - Edible flower petals (optional)
15 - Sea salt flakes, to taste
16 - Freshly ground black pepper, to taste
# How to Make It:
01 - Blend each vegetable separately with a pinch of salt and a few drops of olive oil until smooth. Transfer each to its own small piping bag or squeeze bottle.
02 - Place Greek yogurt and crème fraîche into separate piping bags. Transfer basil pesto, red pepper coulis, and balsamic reduction into individual squeeze bottles.
03 - On each serving plate, arrange dots and small mounds of each puree, sauce, and cream in a scattered, non-touching pattern. Vary sizes and colors to achieve a pointillist effect.
04 - Sprinkle diced pickled red onions, microgreens, toasted black sesame seeds, pomegranate seeds, and edible flower petals if using, over and around the dots. Finish with sea salt flakes and freshly ground black pepper to taste.
05 - Serve promptly to preserve the vibrant visual presentation and fresh flavors.
