A Trio of Canapes

Ingredients

• Walnut and Lentil Paté150g drained, cooked lentils20g walnuts1 tsp onion chutney1 tbsp dried marjoram1 tbsp soya sauceBlack pepper and sea salt
• Blend the paté ingredients with a hand blender or food processor until smooth.
• Adjust the seasoning to taste and serve with a little dollop of onion chutney, some pretty leaves and a piece of fresh fig.
• Carefully fill your mini peppers and place them on a cracker.
• Humous and Sunblush tomatoesA match made in heaven. Semi-dried (or sunblush) tomatoes are easily available now. If they come marinated in oil keep the leftover oil in the fridge afterwards and use it for salad dressing and marinades.