Potted baby vegetables

Rye and chia soil

• 150 g pitted black olives
• 260 g lukewarm water
• 5 g dried instant yeast (1 heaped teaspoon)
• 30 g black chia seeds
• 1 tsp squid ink (see Tips)
• oil, for greasing
• 230 g rye grains
• 1 tsp salt
• ½ tsp ground black pepper

Tahini dip

• 180 g tahini
• 60 g lemon juice
• 40 g extra virgin olive oil
• 300 g Greek yoghurt, drained for 1 hour
• 2 tsp ground cumin
• 1 pinch dried chilli flakes
• salt, to taste

Raw vegetables

• 16 baby carrots, peeled and trimmed (1 cm of tops intact)
• 8 baby asparagus, trimmed
• 24 fresh enoki mushrooms
• 8 snow peas, split open lengthways to expose peas
• 8 broccolini spears
• 8 fresh baby corn