Almond Vegetable Crumble

Almond Butter

• 300 g roasted almonds (see tip)
• 1 pinch salt

Almond Milk

• 100 g raw almonds, soaked in water for 6 hours then drained
• 500 g water

Crumble

• 100 g wholemeal flour
• 1 tsp salt
• ½ tsp ground black pepper

Steamed Vegetables and Assembly

• 500 g water
• 600 g waxy potatoes (e.g. Charlotte, baby potatoes), unpeeled, sliced (1 cm)
• 500 g cauliflower florets (3-4 cm)
• 500 g fresh green peas
  or frozen peas, defrosted
• 1 Tbsp vegetable oil, for greasing
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp ground nutmeg