Spring vegetable crudités with a green pea vegan dip

25 mins

5 mins

Spring vegetable crudités with a fresh pea dip is a perfect celebration of all the spring vegetables and flavours coming from the garden.

Ingredients Required

For the vegetable crudités

8: Baby radishes

1: Red pepper, cut into 1cm strips

2 sticks: Celery, peeled and cut at an angle

2: Baby gem lettuce, each cut into 6 wedges

1: Chicory, picked leaves

For the green pea dip:

120g: Fresh peas

170g: Tofu, firm

15g: Flat leaf parsley, chopped

25ml: Extra virgin olive oil

17ml: Red wine vinegar

1 clove: Garlic, puréed

2 pinches: Sea salt

½ tsp: Chilli, finely chopped

1 pinch: Cayenne pepper

Cooking Method

Step 1

For the vegetable crudités: Place all the prepared vegetables into ice water and put in the fridge for 1-2 hours, until the vegetables have gone crisp.

Step 2

For the green pea dip: In a medium pan with boiling salted water, cook the peas for 3 minutes until they are cooked and bright green. (*1) Drain immediately and in a large bowl of ice, refresh the peas. When cold, drain the peas. In a food processor, blend the peas with all the ingredients until you have a coarse puree. Taste and adjust the seasoning. Chill and keep refrigerated until needed.

Chef's Tips

Chef’s notes (*): *1 do not overcook the pea’s otherwise, they will go brown. As soon as they are bright green, stop them cooking.