Veggie fingers and asparagus tips with citrus and micro herbs

Unilever veggie fingers

Delicate bites packed with veggies and finished with a light lemon vinaigrette. Recipe by Chef Linah Maruping.

Serves: 7


60ml lemon juice
60g honey
20ml olive oil
244g chickpeas
100g diced carrots
140g sliced red onion
5ml ground cumin
10ml ground coriander
2.5ml Robertsons paprika
5ml Robertsons Cajun Spice
2ml salt
15g crushed garlic
Handful of Freshly chopped coriander
45g Freshly chopped parsley
45ml flour
20g flour
105g baby marrows
3 blanched asparagus spears
2 orange segments
2 grapefruit segments
105ml Hellmann's Creamy Ranch Salad Dressing
35g micro herbs
Handful of Freshly chopped coriander



Lemon vinaigrette:

  1. Mix all the ingredients together.

Vegetable fingers:

  1. Drain chickpeas and pulse in a food processor to roughly chop.
  2. Add carrot, onion, cumin, ground coriander, Robertsons Paprika, Robertsons Cajun Spice, salt, garlic, fresh coriander, parsley and 45ml of flour. Pulse to combine.
  3. Fold in KNORR Professional Mash Flakes and weigh 50g balls. Shape into fingers.
  4. Dust with a little flour and deep-fry in preheated oil at 170 ºC for about a minute or until crispy.

To assemble:

  1. Cut all the veggie fingers in half lengthwise and cut the baby marrows into ribbons.
  2. Place the baby marrow ribbons next to the veggie fingers and stick the asparagus spear through the ribbons.
  3. Place the citrus segments next to the ribbons, drizzle the dressing and vinaigrette around, and finish off with the micro herbs and coriander.

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