Exact(27)
2 Slice the butternut squash thinly using a mandoline or food processor.
Set aside. 2 Slice the plums and add to the dish with the onions and salad leaves.
Reserve the fennel fronds. 2 Slice the rhubarb, radishes and fennel as thinly as you possibly can.
Cook until the lentils collapse and form a puree. 2 Slice the onion into thin semicircular rings.
Put all the ribbons in a large serving bowl. 2 Slice the cucumber lengthways and cut into bite-size pieces.
Refrigerate for a couple of hours. 2 Slice the spring onions into very thin rings and scatter across the top of the dip.
Similar(32)
2. Slice the onion.
2. Slice off tops of garlic heads.
2. Slice pineapple about one-half-inch thick.
2. Slice the courgettes into ribbons ∫cm thick.
2. Slice remaining scallions lengthwise, then in 3-inch pieces.
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