Spring vegetable crudités with a green pea vegan dip

Recipes

Serves4

Preparation25 Mins

Cooking Time5 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 ingredient until you have a coarse puree. Taste and adjust the seasoning. Chill and keep refrigerated until needed.

Chef tips

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

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Spring vegetable crudités with a green pea vegan dip

Ingredients Required

For the vegetable crudités

For the green pea dip:

Cooking Method

Step 1

Step 2

Chef tips

Voila!

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