Lush asparagus, corned tongue & Emmental salad with chia brittle

Serves 4-6, easy, 20 minutes


For the chia Brittle

30g chia seeds
100g White sugar
50ml Water


For the salad

150g leftover cooked corned tongue, thinly sliced
170g asparagus spear, blanched
100g tender stem Broccoli, blanched
Handful baby spinach
Handful salad leaves of your choice
Small handful edible flowers
40g Emmental cheese shaving
70g Bocconcini, cut in half
Balsamic glaze



  1. To make the brittle, heat the sugar and the water together over medium heat in a small saucepan until caramel stage (170°C On a sugar thermometer or see cooks tip). Dip pastry brush into cold water and brush of the insides of the saucepan to prevent the sugar from crystalizing.
  2. Scatter the chia seeds onto a baking tray lines with baking paper. Pour the hot caramel over the seeds (caution the sugar is very hot at this stage) and let it set.
  3. Layer the salad ingredients onto a serving platter/ board. Break the chia brittle into small shards and scatter over the salad. Drizzle with the balsamic glaze.
Cooks tip – Do not stir the sugar while cooking, yet you can swirl the pan a few times. If you do not have a sugar thermometer, take the sugar off the heat once you start seeing a swirl of a straw caramel colour. Swirl the mixture and check the colour as the sugar continues to cook while off the stove. Substitute tongue with left over beef roast.