1 red pepper
1 green pepper
6 spring onions
2 celery sticks
4 slices bread, toasted
15 g tbsp unsalted (sweet) butter
1 small can anchovy fillets, drained
Piquant garlic sauce
Clean all the vegetables. Thinly slice the peppers. Finely chop the spring onions. Thinly slice the carrots and celery. Cut the mushrooms in half lengthways and the cauliflower into small florets. Peel the cucumber and slice into thin strips.
Remove the crusts from the toast and butter the slices. Cut into fingers and lay the anchovy fillets on the bread. Arrange the anchovy toast fingers and all the vegetables in a ring on a platter and serve with the garlic sauce as a dip.