silken tofu aioli:
1 garlic bulb, plus 3 cloves
3 tbsp of olive oil
1 lemon, juice only
340g of silken tofu
1 tsp flaky sea salt, or to taste
to serve:
200g of potato, (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
2 chicory, leaves separated
300g of cooked chickpeas
200g of radishes
1 handful of parsley, (with stalks)




