Spring vegetable crudités with a green pea vegan dip - Raymond Blanc OBE

Ingredients

• 8 Baby radishes
• 1 Red pepper, cut into 1cm strips
• 2 sticks Celery, peeled and cut at an angle
• 2 Baby gem lettuce, each cut into 6 wedges
• 1 Chicory, picked leaves
• 120g Fresh peas
• 170g Tofu, firm
• 15g Flat leaf parsley, chopped
• 25ml Extra virgin olive oil
• 17ml Red wine vinegar
• 1 clove Garlic, puréed
• 2 pinches Sea salt
• ½ tsp Chilli, finely chopped
• 1 pinch Cayenne pepper