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for the dressing - soak a large pinch of saffron in the lemon juice for 20mins. then whisk in the remaining ingredients. while the saffron is soaking, marinate the the mushrooms. pulse turnips, pine nuts, bell peppers, onion, and garlic in food processor until grainy rice-like consistency. stir in tomatoes, peas, parsley and saffron dressing. top with drained marinated mushrooms, sliced green olives, additional finely chopped parsley and a dusting of paprika.
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Lever-press citrus juicer — maximum juice, no seeds
Premium saffron — paella, biryani, risotto Milanese
Perfect ice spheres — minimal surface area, maximum chill
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying