Brighten up your lunchtime with this tasty way to use up leftover veg in your fridge.
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
British cheeses
Herbs
Salt, pepper
For the pickles
1 bunch of surplus radishes and/or carrots
200ml water
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
Salt, pepper
Bay leaves and/or dried herbs
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