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Potted baby vegetables

Potted baby vegetables
3.5 2 rating
Prep. 45 min
Total 6 h 15 min
8 portions
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Ingredients

Rye and chia soil
  • pitted black olives
    150 g
  • lukewarm water
    260 g
  • dried instant yeast (1 heaped teaspoon)
    5 g
  • black chia seeds
    30 g
  • squid ink (see Tips)
    1 tsp
  • oil for greasing
  • rye grains
    230 g
  • salt
    1 tsp
  • ground black pepper
    ½ tsp
Tahini dip
  • tahini
    180 g
  • lemon juice
    60 g
  • extra virgin olive oil
    40 g
  • Greek yoghurt drained for 1 hour
    300 g
  • ground cumin
    2 tsp
  • dried chilli flakes
    1 pinch
  • salt to taste
Raw vegetables
  • baby carrots peeled and trimmed (1 cm of tops intact)
    16
  • baby asparagus trimmed
    8
  • fresh enoki mushrooms
    24
  • snow peas split open lengthways to expose peas
    8
  • broccolini spears
    8
  • fresh baby corn
    8

Difficulty

medium

Nutrition per 1 portions

Sodium 540.5 mg
Protein 11.5 g
Calories 1570.1 kJ / 373.8 kcal
Fat 277.4 g
Fibre 9.6 g
Saturated Fat 4.6 g
Carbohydrates 15.5 g

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