Any crisp and crunchy vegetable works well dipped into this
herbaceous dip. Try wedges of baby fennel, blanched baby beans or
sugar snap peas.
1½ cups(firmly packed) rocket½ cup(firmly packed) each flat-leaf parsley and mint1spring onion, thinly sliced400 gmgoat’s curd80 ml(1/3 cup) pouring cream1lemon, finely grated rind and juice only2 buncheswhite or green asparagus, trimmed1 bunchradishes, trimmed and halved lengthways1 bunchDutch carrots, scrubbed, large ones halved lengthways
Blanch rocket and herbs for 30 seconds, then refresh, drain and squeeze out all excess water. Combine in a food processor with spring onion and process until finely chopped. Add goat’s curd and cream, process until smooth, add lemon rind and juice, then season to taste and refrigerate until required. Makes about 500ml. Herbed goat’s curd will keep refrigerated in an airtight container for 1-2 days.
Blanch asparagus until tender (1-2 minutes), refresh and drain well. Serve asparagus, radish, carrots and fennel with herbed goat’s curd.