1 red (bell) pepper
1 green (bell) pepper
6 spring onions (scallions)
2 carrots
2 sticks celery
100 g (4 oz) 1 cup mushrooms
1/2 cauliflower
1/2 cucumber
4 slices bread, toasted
15 ml (1 tbsp) unsalted butter
Small can anchovy fillets
1 green (bell) pepper
6 spring onions (scallions)
2 carrots
2 sticks celery
100 g (4 oz) 1 cup mushrooms
1/2 cauliflower
1/2 cucumber
4 slices bread, toasted
15 ml (1 tbsp) unsalted butter
Small can anchovy fillets
method
1. Clean all the vegetables. De-seed and thinly slice the peppers.
2. Finely chop the spring onions. Thinly slice the carrots and celery.
3. Cut the mushrooms in half lengthways and the cauliflower into small florets.
4. Remove the rind from the cucumber and slice into thin strips. Remove the crusts from the toast and butter the slices.
5. Cut into fingers and lay the anchovy fillets on the bread.
6. Arrange the anchovy toast fingers and all the vegetables in a ring on a platter and serve with a dip or sauce such as a garlic sauce.
2. Finely chop the spring onions. Thinly slice the carrots and celery.
3. Cut the mushrooms in half lengthways and the cauliflower into small florets.
4. Remove the rind from the cucumber and slice into thin strips. Remove the crusts from the toast and butter the slices.
5. Cut into fingers and lay the anchovy fillets on the bread.
6. Arrange the anchovy toast fingers and all the vegetables in a ring on a platter and serve with a dip or sauce such as a garlic sauce.
serving amount
serves 6
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