Prep time - 20 minutes

Cook time - 0 minutes

Difficulty - Easy

Serves / makes - 2 portions

Ingredients - aioli 

6T aquafaba (the water from a can or jar of chickpeas)

2T lemon juice

1t mustard, such as Dijon or similar

1 small garlic clove, grated

A dash of salt

180ml sunflower oil

180ml extra virgin olive oil

Equipment

High sided bowl

Hand blender

Method

1. Put the aquafaba, lemon juice, mustard, garlic and salt in a high sided bowl, blend briefly with a hand blender.

2. Whilst blending add a third of the sunflower oil, when incorporated add the next third, keep repeating this process with the sunflower oil and the extra virgin olive oil. It will thicken as more oil is added.

Ingredients - salad

2 handfuls of baby spinach

1 large carrot, spiralised or grated

A handful of sprouts, we used alfa alfa

A handful of chickpeas

2T black olives

A couple of caperberries (optional)

A dash of black sesame seeds or poppy seeds for decoration

A dash of salt and oil for dressing

Equipment

Spiraliser or grater

Method

Add the veggies to your plate, top with the seeds, mayo and caperberries.