I am the first to admit I don't have ready access to finger limes; luckily these days you can buy snap-frozen finger lime pearls. If unavailable, a grate of lemon zest and a hearty squeeze of juice will do the trick. I love peas raw but feel free to cook to your liking to serve with this dish.
2 cups fresh sourdough breadcrumbs, crusts removed
50g tarama fish roe paste*
50ml freshly squeezed lemon juice
½ tbsp apple cider vinegar
¼ small red onion, very finely chopped
80ml grapeseed oil
quality olive oil
2½ bunches broccolini
1 bunch young asparagus
½ cup freshly podded borlotti beans
1 cup sugar snap peas, trimmed
¼ cup freshly podded peas
½ cup watercress shoots
1 tbsp finger lime pearls
1. For the taramasalata place the sourdough bread in a bowl, add enough cold water to just cover and set aside until just softened (30 seconds). Drain and squeeze out excess water. Transfer to a food processor with tarama paste, lemon juice, vinegar and onion and process until smooth (one to two minutes). With motor running, add one tablespoon of water, then gradually add oil in a thin steady stream, processing until emulsified (two to three minutes). Season to taste and refrigerate until required.
2. For the vegetables bring a char-grill pan or barbecue to high heat. Drizzle broccolini with olive oil and grill, turning occasionally, until charred and tender (about six minutes). Add the asparagus spears and char for an additional minute. Remove from the heat and season to taste.
3. While the vegetables are grilling, blanch the borlotti beans in boiling water until just tender. Refresh in ice-cold water.
4. To serve, spread about a cup of the taramasalata over a plate. Top with charred greens, blanched borlotti beans, fresh peas and sugar snaps. Scatter over the watercress shoots and finger lime pearls. Serve immediately.