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
- 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
- For the houmous
- Blend all houmous ingredients in a food processor till smooth and creamy. Check seasoning
- 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
- 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