Any crisp and crunchy vegetable works well dipped into this herbaceous dip. Try wedges of baby fennel, blanched baby beans or sugar snap peas.
Ingredients
Method
Main
1.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.
2.Blanch asparagus until tender (1-2 minutes), refresh and drain well. Serve asparagus, radish, carrots and fennel with herbed goat’s curd.
