1 medium, straight if possible
45 g, vegan, (eg. Swedish Soft or Tofutti)
Artichoke hearts, cooked
2 individual, (in brine) drained & chopped
Sun Dried Tomatoes
Lemon Juice, Fresh
2 teaspoons, finely chopped
- Peel 12 or 14 vertical strips of courgette using a potato peeler (preferably a swivel type one).
- Bring a large pan of water to the boil, blanch the courgette for 30 seconds and then refresh under cold water.
- Put the cream cheese, artichokes, tomatoes and lemon juice into a food processor and blend until smooth, then add the chives.
- Lay the courgette strips flat and spread a teaspoon of the pate on top. Then roll up gently and stand upright. Garnish with extra chives and thin strips of sun dried tomatoes.