Cashew nuts are a popular basis for a variety of vegan cheese options. Even though I appreciate the taste and consistency of these plant-based products, I quite miss the local touch. Sunflower seeds are just the perfect alternative.
Sunflower seed spread: Cover 100 g sunflower seeds with boiling water and let them sit for a couple of hours. Once the seeds start to soften up, remove the water and transfer the seeds to a blender. Taste with lemon juice and fleur de sel to your taste and blend until smooth.
Nettle pesto: Go foraging for baby nettle leaves. Clean them and then blanch them. Remove the leaves from the stems and blend the leaves with some olive oil, sunflower seeds, lemon juice and fleur de sel.
Pickled wild garlic bulbs: Go foraging for wild garlic bulbs. Clean them and place them in a pickling jar. Bring equal parts of water and vinegar seasoned with date sugar and salt to the boil. Cove the bulbs with the pickling liquid and let sit for at least 24 hours.
Assembly: Top a generous crescent of spread with fried white asparagus tips, pesto, roasted sunflower seeds, pickles and wild garlic blossom.