Peel and trim both of your asparagus and lay into your deep steaming tray along with the green beans, radish and baby corn.
Add your hot water to the mixing bowl and attach your deep steaming tray. Insert the shallow steaming tray on top then add the washed baby spinach. Steam for 10 minutes.
Once cooked, add the vegetables to iced water then clean out the mixing bowl.
Add the stock and agar agar into the mixing bowl and boil. Then cook for 10 minutes / 250°F|120°C / speed 2 / stir. While your mix boils, thinly chop your chives. Allow the stock to cool down slightly before adding your herbs.
Line a loaf tin with cling film and add a small layer of the stock mix allow to set, then arrange part of the vegetables over the set mix. Repeat this process 3 or 4 times until all the vegetables have been used. Set in the fridge for at least one hour.
Add the peeled garlic, basil, mint and dill to the mixing bowl and chop for 10 seconds / speed 6.
Add the flesh of your avocado to the mixing bowl along with the oil, make sure you also season well with salt and pepper. Mix for 20 seconds / speed 2. If the mix is too thick, loosen it up with some extra vegetable stock.
Carefully slice the terrine and lay it in the center of the plate and drizzle the avocado sauce around the outside. Garnish with the pumpkin seed, flowers and finish off with a drizzle of the rapeseed oil and a scattering of black sesame seeds.
Enjoy your dish!
