This recipe makes use of wonky vegetables that have been pickled, roasted and turned into a delicious herby hummus.
Served on a thick slice of toasted rye sourdough bread, accompanied with British cheese, a drizzle of olive oil and freshly ground black pepper.
Recipe by Emily Roux a Elysia Catering – a forward thinking catering company which uses surplus fruit and veg. It now offers home deliveries in London, including healthy breakfasts and lunches.
Pick up surplus ingredients can be sourced at the end of the market or ask to your local farmers market if they have any grade II or III vegetables.
For the tartine
30g sun-kissed vegetables (see recipe)
30g ChicP herby hummus
A couple of pickles (see recipe)
1 thick slice of rye sourdough bread
For the pickles
1 bunch of surplus radishes and/or carrots
200ml white wine vinegar
3 tbsp honey
2 tsp fine salt
A pinch of mustard seeds
A pinch of “piment d’espelette” or ground chili
2 crushed black peppercorn
For the sunkissed veggies
500g surplus vegetables (tomatoes, courgettes, aubergines…)
30cl olive oil
Bay leaves and/or dried herbs
- Wash your vegetables for the sunkissed veggies, cut them into small pieces and place them in a large bowl. Add the olive oil, salt, pepper, herbs and mix together.
- Place on a baking tray in the oven for 2 hours at 90-100C. Regularly check your vegetables. Remove from the oven, place in a glass jar and cover them with olive oil. Close tightly.
- Wash and cut the vegetables for the pickles into small dice. Boil all the other ingredients together (everything except the vegetables) and pour the liquid on the vegetables in a glass jar. Close tightly.
- Start by cutting a thick slice of sourdough bread and toast it.
- Spread onto the toast a good amount of ChicP herby hummus –made from surplus herbs (or any other homemade hummus).
- Top the tartine with sun-kissed vegetables and a few pickles. Add British cheese shavings, a dribble of extra virgin olive oil and freshly ground black pepper.