INGREDIENTS:

 

1 cup almond pulp (left over from almond milk) 1/3 cup olive oil ( 80ml) 2 spring onions 1 cucumber (peel ½ of it) Raw sea salt to taste

1 Tbs apple cider vinegar (preferably unpasturized) 1 tsp white pepper ½ a fennel bulb, grated 1/3 cup water #

METHOD:

Peel half of the cucumber and grate both halves - you only need the half left green for colour. Squeeze the juice out of the grated cucumber, I use a nut milk bag but a new popsock would do (drink the juice, delicious!) .

Leave aside the cucumber and grated fennel.

Blend or process the rest of the ingredients.

Add the water gradually to make a creamy consistency.

Adjust seasoning to taste.

Put mixture in a bowl and gently stir in the grated cucumber and fennel.

Refridgerate for 2 hours, overnight is better.

Serve with flax crackers or crudités.

Thanks to Flora at  www.omofagia.gr