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.
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
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.
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.
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.
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
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.
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
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.
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.
