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As well as spring onions, you can use the young onions we get in our harvests around May/June time. You might need to cut them in half and/or cook them longer.
Serves 2, not 4 (as stated in the recipe)
Vegetarian, vegan, dairy free, gluten free
Ingredients
Ingredients
1 x 400g tin chickpeas, drained (240g net weight; save the liquid for making mayonnaise or meringues)
1 garlic bulb, separated into cloves and peeled
3 tbsp rapeseed oil
1 tbsp olive oil
1 tbsp white miso paste
Salt
3 bunches spring onions, trimmed
1 tbsp cornflour
2 tbsp vegetable oil
½ tsp cumin seeds
1 tbsp sesame seeds
For the dill vinaigrette
1 small bunch dill (about 20g)
100ml rapeseed oil
2 tbsp apple cider vinegar
1 tbsp dijon mustard
Directions
Directions
We didn't change anything from the original instructions, so head over to https://www.theguardian.com/food/2023/may/27/vegan-roast-garlic-chickpea-mash-grilled-spring-onions-dill-vinaigrette-recipe-chantelle-nicholson for the how to.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
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