Pea and pickled veg dip with sourdough soldiers recipe | Sainsbury`s Magazine

Ingredients

• 125ml cider vinegar
• 1 tbsp caster sugar
• 1 tsp sea salt flakes
• 1 tsp fennel seeds
• 1 tsp mustard seeds
• 100g Chantenay carrots, thinly sliced lengthways
• 5 radishes, trimmed and thinly sliced
• 50g sugar snaps, sliced on the diagonal
• 2 spring onions, sliced on the diagonal
• 500g peas (fresh or frozen)
• 150g soft mild goat’s cheese
• a handful of fresh mint leaves, plus extra to garnish
• 1 tbsp seed mix
• sourdough toast*, to serve