Directions

To Cook

1. Cook tomatoes, cucumber, red capsicum, yellow capsicum, baby cos lettuce, baby corns and asparagus. Massage okras with salt until lightly pickled. Wash off salt and drain excess liquid.
2. To make the dip, preheat oven to 180°C. Cut beetroot into ¼ wedges (skin on). Coat with olive oil. Wrap in aluminium foil and roast in oven for 30 mins or until cooked through. Peel beetroots skin. Blend with wasabi mayonnaise and salt in a food blender.
3. Nicely plate the vegetables and serve with the dip.