Vegetable garden

PT45M

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Ingredients

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Vegetable garden

Carrot juice

1
For the 'soil', crumble the black pudding into a baking tray and bake in the oven at 170°C/gas mark 3 until crunchy, approximately 15 minutes
2
If you don't want to use black pudding, fry off 50g of breadcrumbs, 50g of butter and a clove of garlic in oil until golden, then add 50g of sultanas to finish
3
In a pan, bring the carrot juice and vinegar to a simmer, reduce until thick. Season with a pinch of salt and pepper
4
Cook the vegetables for 2-3 minutes in salted boiling water or serve raw
5
Lower an egg into boiling water and cook for 9 minutes. Allow to cool before peeling
6
Scatter the black pudding crumbs into a large shallow bowl. Plant the vegetables in the crumbs, using the parsley leaves to decorate the cauliflower
7
Arrange the chives, egg and cottage cheese next to the vegetables, then drizzle over the carrot sauce to 'water' the garden
  • 100g of low fat cottage cheese
  • 2 tbsp of chives
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