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Ingredients

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Lemon Vinaigrette:

  • Fresh lemon juice 60.0 ml
  • Honey 60.0 g
  • Olive oil 20.0 ml

Vegetable Fingers:

To assemble:


Delicate bites packed with veggies and finished with a light lemon vinaigrette.

...

Preparation

  1. Lemon Vinaigrette:

    • Mix all the ingredients together.
  2. Vegetable Fingers:

    • Pre-heat oven to 170 ºC.
    • Drain chickpeas and pulse in a food processor to roughly chop.
    • Add carrot, baby marrow, onion, garlic, cumin, ground coriander, chopped coriander, parsley, Robertsons Cajun Spice, Robertsons Paprika, flour and salt. Pulse to combine.
    • Fold in Knorr Mash Flakes and weigh 50 g balls. shape into fingers.
    • Dust with a little flour and deep-fry in preheated oil at 170 ºC for about a minute, or until crispy.
  3. To assemble:

    • Cut all the veggie fingers in half lengthwise, place the baby marrow ribbons next to the veggie fingers and stick in the asparagus spear through the ribbons.
    • Place the citrus segments next to the ribbons, drizzle the dressing and vinaigrette around and finish of with the micro herbs.
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