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Lunch

Seeded Crackers, Fennel & Carrot Salad and Parsley Oil

Mix up your soup with our tantalisingly tasty Soup Toppers!

This recipe is perfectly suited to our Carrot & Butter Bean Soup and will bring some extra crunch and freshness to your dish.

Difficulty Medium
Time 20 minutes
Serves 4
Diet Vegetarian
  • Seeded Crackers
  • 200g plain flour

    100ml cold water

    100g mixed seeds

    Pinch of salt

  • Fennel & Carrot Salad
  • 1 bulb of fennel

    1 carrot

    1 lemon

    Salt & pepper to season

  • Parsley Oil
  • 100g parsley

    200ml oil

Carrot & Butter Bean
Veggie Carrot Butter Bean
View product
Seeded Crackers

Mix flour and salt in a bowl

Whisk in the water

Spread mix out thinly on a greaseproof lined tray

Sprinkle with seeds and bake at 170°C until golden and crisp

Fennel and Carrot Salad

Peel or slice carrot as thinly as you can length-ways, using a mandolin for the best result. Then cut into very thin match sticks

Slice fennel as thinly as possible

Mix with carrot and squeeze over lemon juice to stop browning

Season and add any fennel fronds that may have been still attached to the fennel bulb

Parsley Oil

Bring a large pan of water to the boil

Blanch the parsley for 10 seconds and immediately plunge into cold water to stop the cooking process, this helps keep the vibrant green colour

Drain and squeeze out as much water as possible

Blitz with the oil until uniform in colour

To Serve

Top our Carrot & Butter Bean Soup with the Seeded Crackers then place a nest of the Fennel and Carrot Salad on top. Finally Drizzle over your Parsley Oil

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