A tasty and healthy way to get things started
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 35 minutes |
| Cuisine | British |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 877 |
| Fat | 85.7g |
| Saturates | 2g |
| Protein | 14g |
| Carbs | 12.2g |
| Sugars | 5.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFFor the vegan mayo, place the sunflower oil, unsweetened soya milk and apple cider vinegar in a blender. Blitz until smooth and creamy. Stir in the finely chopped gherkin, caperberries, lemon juice, finely grated garlic and finely chopped fresh dill. Season to taste. Refrigerate until needed.
To make the crackers, place all the dry ingredients in a food processor or blender and mix for 30 seconds until the mixture resembles breadcrumbs. Transfer to a large bowl and add the oil and water and mix to combine. Divide the mixture in half and roll out between two sheets of baking paper to ½cm thickness. Cut out six 10cmwide circles. Transfer to a baking tray and bake in a preheated oven at 150°C, gas mark 2, for 30 minutes or until crisp. Set aside to cool.
To serve, place a disc on each plate and top with two tablespoons of mayo. Arrange the asparagus spears, baby carrots blanched and refreshed in ice water, pickled onions, sorrel and microgreens on top. Drizzle with olive oil and serve immediately.
