Our Vegetable Plot

A modern, fun take on old school crudites.

Ingredients

  • 1 bnch baby carrots
  • 1 bnch breakfast radishes
  • 1 bnch baby turnips
  • 1 bnch baby fennel
  • 50gms sugar snap peas
  • 1 pnt baby corn
  • 1 bnch baby beetroot
  • 1 string cherry vine tomatoes
  • 1 bnch spring onions
  • 1 pnt growing pea tendrils
  • 15mls balsamic vinegar
  • Little olive oil
  • 15mls cider vinegar
  • Salt & pepper

For the houmous

  • 400g canned chickpeas (drained)
  • Juice of 1 lemon
  • 1 garlic cloves, crushed
  • 1 tsp ground cumin
  • pinch salt
  • 30gms tahini
  • 50mls water
  • 60mls extra virgin olive oil

For the ‘soil’

  • 100gms pumpernickel bread
  • 20gms pumpkin seeds (toasted)
  • 100gms pitted Kalamata olives
  • 100gms cooked black quinoa

Mini plant pots to serve

  1. For the vegetables
  • Scrub the baby carrots and trim leaving some of the green stalk on
  • Trim radishes leaving as much stalk as is presentable
  • Clean baby turnip, cut in half and blanch in boiling salted water, drain, refresh and sit in the cider vinegar till ready
  • Cut baby fennel into 10cm lengths and blanch
  • Cut baby corn in half lengthwise and blanch lightly
  • Clean baby beets, cut in half and toss in a little olive oil, seasoning and balsamic vinegar, wrap in tin foil and bake in the oven till cooked but still firm. Allow to cool
  • Wash and trim spring onions and cut in half
  1. For the houmous
  • Blend all houmous ingredients in a food processor till smooth and creamy. Check seasoning
  1. For the soil
  • Dry the pumpernickel bread out lightly in the oven.
  • Blend the bread, olives and pumpkin seeds in a food processor to resemble coarse breadcrumbs
  • Mix with the cooked quinoa
  • Place back in oven for 10 minutes at 160oC to dry out. Allow to cool
  1. To Serve
  • Three quarter fill the mini plant pots with the houmous
  • Top each pot with a layer of ‘soil’
  • Insert the vegetables into the pots
  • Pick the pea tendrils and use to garnish each pot