Name: Almond Pate
Ingredients: 40 unblanched whole almonds; 1/2 stick celery; 2 spring onions (green onions, scallions); 1 small carrot (about 50g, 2oz); large squeeze lemon juice; 2-3 tsp nori flakes (optional, or use other seaweed)

Almond Pate

Ingredients

40 unblanched whole almonds
1/2 stick celery
2 spring onions (green onions, scallions)
1 small carrot (about 50g, 2oz)
large squeeze lemon juice
2-3 tsp nori flakes (optional, or use other seaweed)

Instructions

Serves 2. Soak the almonds at least overnight, or for up to 36 hours, changing the water every 12 hours. Drain the almonds, and peel them if you can be bothered (I think it enhances the flavour). Chop the celery and spring onions; peel and chop the carrot. Put these and the almonds into a blender, and process until smooth. My hand blender is capable of doing this, but it takes a while and some rearranging. Add lemon juice to taste, and mix in the seaweed flakes. You could add salt if you want, but I don't think it needs it. Serving suggestion: Mound the pate on the middle of a plate. Fill half the plate with mixed leaf salad, and arrange chopped vegetables around: sticks of celery, rounds of peeled sliced broccoli stem, sliced baby sweetcorn, sliced (sweet) red (bell) pepper.