Crunchy Vegetable Tabbouleh Cream Recipe | Dinner Party Starter

Ingredients

• 1 x 400ml tin of coconut milk
• 2 tablespoons coconut oil
• 1/2 teaspoon sea salt flakes
• 1/2 bunch of fresh parsley
• 1/2 bunch of fresh basil
• 2 sprigs of fresh tarragon
• 2 sprigs of fresh mint
• 1 clove of garlic
• 1 lemon, juice
• 100ml extra virgin olive oil
• 6 spears of green asparagus, woody ends chopped off
• 3 spring onions, trimmed
• 1 cucumber (approx. 400g), skin on
• 1 bulb of fennel (approx. 175g)
• 1 little gem lettuce
• 1 carrot, peeled
• 70g toasted pine nuts