Winter vegetables with silken tofu aioli

Ingredients

Fruit & Vegetables

  • 1 garlic bulb, plus 3 cloves
  • 1 lemon, juice only
  • 200g of potatoes, (small), roasted in their skins with olive oil and flaky salt
  • 2 beetroots, (medium), roasted in their skins, peeled and cut into wedges
  • 1 cauliflower, (small), cut into florets and steamed
  • 200g of carrots, steamed
  • 200g of purple sprouting broccoli, steamed
  • 8 spring onions, griddled
  • 200g of radishes

Oils & Vinegars

  • 3 tbsp of olive oil

Speciality Ingredients

  • 340g of silken tofu

Store Cupboard

  • 1 tsp flaky sea salt, or to taste
  • 300g of cooked chickpeas

Salad & Fresh Herbs

  • 2 chicory, leaves seperated
  • 1 handful of parsley, (with stalks to help dip)

Beverages

  • rosé wine, to drink