Santiago Lastra is a Mexican chef with a passion for combining his native customs with local ingredients. Bringing a sense of Mexican celebration to his cuisine, Santiago merges traditional recipes from his homeland with regional produce to create vibrant, flavoursome dishes.
Santiago Lastra is donating to Hospitality Action.
Seaweed and asparagus salad – recipe
- 20g seaweed (toothwrack, bladderwrack, any that you like)
- 200g asparagus
- 12 cherry tomatoes
- Salt (Maldon or Cornish)
Boil the seaweeds for 45 min until tender.
Peel and cut the asparagus as in the video demonstration.
Steam the asparagus and tomatoes for a minute and a half.
Peel the tomatoes and cut the asparagus as in the video.
- 20g sunflower seeds
- 10g ancho chili
- 10ml kombucha
- 10ml rapeseed oil
- 5g – miso paste
- Salt (Madon or Cornish)
Clean and toast the chilis, as demonstrated in the video.
In a mortar or a blender, blend the toasted sunflower seeds. Add the chilis and crush them into a paste.
Add the remainder of the ingredients. Season and set aside.
Use about 16g of herbs (ice plant, chervil, coriander or any other fresh herbs). Lay them out and set them aside.
Plate all the ingredients as in the video demonstration, and add the salsa at the side, as per the demonstration.
Add as much salsa as you want!
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