Salted mustard green with almond watercress pesto, toasted pine nuts, broccoli flowers

This was the sixth dish in SHU’s 10-course vegan degustation set. This came on a single, young, sweet, fresh wombok leaf. The mustard green was deliciously salty but mellow and not overpowering in its mustard flavour. I was sure I could taste asparagus(?) and there were definitely crispy fried green peas in there. After tasting the filling by itself, pick up the leaf and eat it like San Choi Bao. The crunchy sweetness of the cabbage adds another textural and flavour element to this when all combined. Fun!