Method:
• Wash all vegetables and herbs thoroughly.
• Chop the cucumber, celery, apple, and ginger into small pieces to make blending easier.
• Place all ingredients—including the spinach, parsley, lemon juice, cold water, and salt—into a high-speed blender.
• Blend on high until the mixture is completely smooth.
• Strain the juice through a fine mesh sieve, cheesecloth, or nut milk bag to remove pulp and achieve a smooth, vibrant green liquid.
• Chill the juice before serving or using in other preparations. Store in an airtight container in the fridge and consume within 24 hours for best flavor and color.

Plating and Finishing Instructions
• Warm the Roasted Red Tomato & Tomato Dip under medium to low heat. Add some basil leaves and set aside.
• Cut the prawns in big chinks and season with salt, pepper, Navarino Icons Extra Virgin Olive Oil and lime zest.
• Combine the green peas and the herbal sauce and season with salt and pepper.
• Plate the red prawns around and the greens peas with the herbal sauce in the middle.
• Use the warmed Navarino Icons Roasted Red Tomato & Tomato Dip to season the dish.

Serve cold, garnished with fresh herbs like dill and basil.

Bertrand Valegeas, Executive Chef, Mandarin Oriental Costa Navarino