Ingredients
- Almonds 100g
- SpinneysFOOD black pepper 1 tsp
- SpinneysFOOD salt 1 tsp
- Chia seeds 90g
- Sunflower seeds 150g
- SpinneysFOOD sea salt ½ tsp
- Rosemary leaves 10g
- Baking powder Pinch
- SpinneysFOOD black pepper ½ tsp
- SpinneysFOOD microgreens 1
- Pickled onions 4
- Baby carrots 12
- Vegetable oil 250ml
- Unsweetened soya milk 125ml
- Apple cider vinegar 2 tsp
- Large gherkin 1
- Asparagus spears 12
- SpinneysFOOD bottled water 60ml
- SpinneysFOOD olive oil 1 tsp
- Fresh dill 2 tbsp
- Garlic clove 1
- Lemon juice 1 tsp
- Caperberries 1 tbsp
Equipment
- Baking paper 1
Nutrition (Per serving)
- 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."
Chia crackers with vegan dill mayo and veggie medley
British 30 Mins Prep · 35 Mins Cook
- For 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.