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Lemon Vinaigrette:

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

Vegetable Fingers:

  • Tin of chickpeas 244.0 g
  • Cumin (ground) 5.0 ml
  • Coriander (ground) 10.0 ml
  • Robertsons Cajun Spice
    Robertsons Cajun Spice
    5.0 ml
    Added to cart: Robertsons Cajun Spice
  • Robertsons Paprika
    Robertsons Paprika
    2.5 ml
    Added to cart: Robertsons Paprika
  • Salt 2.0 ml
  • Knorr Professional Mash Flakes
    Knorr Professional Mash Flakes
    80.0 g
    Added to cart: Knorr Professional Mash Flakes
  • 100 g Carrots (diced)
  • 140 g Red onion (sliced)
  • 15 g Garlic (crushed)
  • Coriander (fresh, chopped)
  • 45 g Parsley (fresh, finely chopped)
  • All-purpose flour 45.0 ml
  • 20 g All-purpose flour (for dusting)

To assemble:

  • Hellmann's Creamy Ranch Salad Dressing
    Hellmann's Creamy Ranch Salad Dressing
    105.0 ml
    Added to cart: Hellmann's Creamy Ranch Salad Dressing
  • 3 Aparagus spears (blanched)
  • 105 g Baby marrow (cut into ribbons)
  • 2 Orange segments
  • 2 Grapefruit segments
  • 35 g Micro herbs
  • Coriander (fresh, chopped for garnish)


  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.