# 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 pea, 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 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, arrange dots and small mounds of each puree, sauce, and cream in a scattered, non-touching pattern, varying sizes and colors for a pointillist effect.
04 - Sprinkle diced pickled onions, microgreens, toasted black sesame seeds, pomegranate seeds, and edible flower petals (if using) over and around the dots for texture and color contrast.
05 - Season with sea salt flakes and freshly ground black pepper to taste. Serve immediately to preserve the visual presentation.
