Veggie fingers and asparagus tips with citrus and micro herbs Recipe

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Veggie fingers and asparagus tips with citrus and micro herbs

Lemon vinaigrette:

60ml lemon juice

60g honey

20ml olive oil

Vegetable fingers:

244g chickpeas

100g diced carrots

140g sliced red onion

5ml ground cumin

10ml ground coriander

2.5ml Robertsons paprika

5ml Robertsons Cajun Spice

2ml salt

15g crushed garlic

Handful of Freshly chopped coriander

45g Freshly chopped parsley

45ml flour

20g flour

To assemble:

105g baby marrows

3 blanched asparagus spears

2 orange segments

2 grapefruit segments

105ml Hellmann's Creamy Ranch Salad Dressing

35g micro herbs

Handful of Freshly chopped coriander

Method

Lemon vinaigrette:

Vegetable fingers:

Drain chickpeas and pulse in a food processor to roughly chop.
Add carrot, onion, cumin, ground coriander, Robertsons Paprika, Robertsons Cajun Spice, salt, garlic, fresh coriander, parsley and 45ml of flour. Pulse to combine.
Fold in KNORR Professional Mash Flakes and weigh 50g 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.

To assemble:

Cut all the veggie fingers in half lengthwise and cut the baby marrows into ribbons.
Place the baby marrow ribbons next to the veggie fingers and stick the asparagus spear through the ribbons.
Place the citrus segments next to the ribbons, drizzle the dressing and vinaigrette around, and finish off with the micro herbs and coriander.