1 jar caper berries, stalks removed, roughly chopped
3 teaspoons lemon juice
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 teaspoons sugar
Fresh veg for dipping
1 bunch radishes, halved
1 bunch baby carrots
2 small Lebanese cucumbers, quartered lengthwise
1 cos lettuce, leaves picked
1 teaspoon extra virgin olive oil
Recipe: Simon Toohey
1In a pan on medium high heat add 1 tablespoon of extra virgin olive oil, leek, a pinch of salt and caper berries. Fry until soft and dark. Add a splash of water if the leek is cooking too quickly. Turn the heat off and let cool.
2Pour the leek mixture into a bowl and add 2 tablespoons of extra virgin olive oil, lemon juice, soy sauce, vinegar, and sugar. Using a stick blender, blitz to a smooth paste. Add remaining tablespoon of olive oil and stir through.
3Place all of your sliced vegetables onto a serving board and season with a pinch of salt and drizzle with extra virgin olive oil.
4Pour the dip into a bowl and serve with the vegetables.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.