Ingredients
¼pint
/ 142ml tub soured cream
2tbsp mayonnaise
4tbsp ground almonds
2tbsp snipped chives
2oz / 50g peeled and grated cucumber
1tbsp fresh chopped dill
salt and freshly ground black pepper
Method
1 Mix all ingredients
well in mixing bowl.
2 Chill for 1 hour.
3 Turn out into a serving
dish and garnish with chive flowers, toasted flaked almonds and dill
fronds.
4 Serve
with a selection of crudités - try to vary the vegetables from
those used in the vegetable kebabs.
Tips:
Make sure the mayonnaise contains free-range eggs, or buy the vegan
variety
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