Shell the fresh pistachio nuts. Pick, wash and dry all the herbs, shoots and buds. Pick the samphire and barilla so you are only using the top
Combine the muntries, pistachio nuts and microcucumbers and toss gently in a large bowl. Pour the green apple syrup over and gently mix to coat. Use a slotted spoon to divide the mixture evenly between serving bowls. Place 5 frozen crème fraiche nuggets on top of each serving. Scatter the samphire, barilla, herbs and buds evenly over each bowl. Serve.
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