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.

• 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

Tools

• MultiPro Express

Method

For the Crudités:

1. 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:

1. In a medium pan with boiling salted water, cook the peas for 3 minutes until they are cooked and bright green.
2. Drain immediately and in a large bowl of ice, refresh the peas.
3. 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.
4. Chill and keep refrigerated until needed.

1. Divide the pea purée between 4 serving dishes or bowls.
2. Drain the prepared salad vegetables and arrange them in the pea purée and serve to your guests.

Chef's Notes:

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