by Raymond Blanc

This recipe is a real celebration of the garden.
Taking the freshest vegetables and serving it with a delicious Saint Agur Blue Cheese dip gives you a real contrast of flavour, colours and textures.
I urge you to try this dish at home for your friends and family.
Prep Time 30 Minutes
Cook Time 60-120 Minutes
Serves 4
Method
  1. For the Vegetable Crudites:

    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.

    Drain onto tray lined with a clean tea towel to remove any excess water.

    Store in the fridge until required.

  2. For the Saint Agur Blue Cheese dip:

    In a medium bowl with a spatula, mix all the ingredients together until smooth.

    Store in the fridge until required

  3. For the Pumpernickel crumb:

    Preheat your oven to 170*C

    In a food processor, pulse the pumpernickel and pecans to a course crumb.

    Place onto an oven tray and bake in your preheated oven for 7-9 minutes until golden brown.

    Remove from the oven and leave to go cold.

  4. To Serve

    Divide the Saint Agur Blue Cheese dip between 4 serving dishes or bowls.

    Scatter over the pumpernickel crumb.

    Drain the prepared salad vegetables and push them into the dip, serve to your guests.

INGREDIENTS

For the Vegetable Crudites:

8 radishes, trimmed of any large leaves

1 red pepper cut into 1cm strips

2 sticks  celery, peeled and cut into 6cm battons

2 baby gem, leaves

1 chicory, leaves

 

For the Saint Agur Blue Cheese dip:

150g/1 pack Saint Agur Blue Cheese

150g chickpea hummus

1 pinch salt

1 pinch cayenne pepper

¼ lemon, juiced

 

For the Pumpernickel crumb:

40g Pumpernickel bread

15g pecans

PRODUCT

View Method

Recipe Method

  1. For the Vegetable Crudites:

    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.

    Drain onto tray lined with a clean tea towel to remove any excess water.

    Store in the fridge until required.

  2. For the Saint Agur Blue Cheese dip:

    In a medium bowl with a spatula, mix all the ingredients together until smooth.

    Store in the fridge until required

  3. For the Pumpernickel crumb:

    Preheat your oven to 170*C

    In a food processor, pulse the pumpernickel and pecans to a course crumb.

    Place onto an oven tray and bake in your preheated oven for 7-9 minutes until golden brown.

    Remove from the oven and leave to go cold.

  4. To Serve

    Divide the Saint Agur Blue Cheese dip between 4 serving dishes or bowls.

    Scatter over the pumpernickel crumb.

    Drain the prepared salad vegetables and push them into the dip, serve to your guests.