Raymond cooks

Spring Vegetable Crudités & Garden Pea Dip

Preparation time:
25 minutes
Cooking time:
5 minutes
Serves:
4 as a starter or appetiser

This recipe is a real celebration of the garden. Taking the freshest vegetables and serving it with a delicious pea dip gives you a real contrast of flavour, colours and textures. The smoothness of the pea purée is made so simple with the help of my beloved Kenwood food processor. I urge you to try this dish at home for your friends and family.

  • Ingredients

    For the Crudités:
    • 8 Radishes
    • 1 Red Pepper, Seeds Removed And Sliced Into 1cm Thick Strips.
    • 2 Sticks Celery, Peeled And Sliced On An Angle
    • 2 Baby Gem, Cut Of The Bottom And Cut Into 6 Wedges
    • 1 Chicory, Cut The Bottom Off The Chicory And Remove The Individual Leaves.
    For the Green Pea Dip:
    • 120g Frozen Peas
    • 170g Firm Silken Tofu
    • 2 Tbsp Flat Leaf Parsley, Picked And Chopped
    • 2tbspl Extra Virgin Olive Olive Oil
    • 1tbsp Red Wine Vinegar
    • 1 Garlic, Cloves Finely Grated
    • 2 Pinches Sea Salt
    • 1tsp Red Chilli, Finely Chopped
    • 1 Pinch Cayenne Pepper
  • Method

    For the Crudités:
    • Place all the prepared vegetables into a large container of ice water and put in the fridge for 1-2 hours, until the vegetables have firmed up and gone crisp.
    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.
    • Drain immediately and in a large bowl of ice, refresh the peas.
    • Once the peas have chilled, drain the water from them and place into your MultiPro Express Weight food processor, blend for 1 minute until you have a smooth purée.
    • Chill and keep refrigerated until needed.
    For Assembling:
    • Divide the pea purée between 4 serving dishes or bowls.
    • Drain the prepared salad vegetables and arrange them in the pea purée and serve to your guests.
  • Chef's Notes

    • Planning ahead: This dip can be made 3 days in advance of using.

Recipe © Raymond Blanc
Photograph © Chris Terry

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