Finely chop a bunch of spring onions and mix into a jar of vegan mayonnaise. Cover and leave in the fridge for at least an hour so that the flavour penetrates the mayonnaise.
Cut all of the vegetables into ½ inch medallions apart from the radishes and tomatoes which can be left whole.
The vegetables look nice arranged around the edge of a plate with a pot of the dip in the middle.
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