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Almond Pate
Serves 2

40 unblanched whole almonds
1/2 stick celery
2 spring onions (green onions, scallions)
1 small carrot (about 50g, 2oz)
large squeeze lemon juice
2-3 tsp nori flakes (optional, or use other seaweed)

Soak the almonds at least overnight, or for up to 36 hours, changing
the water every 12 hours.

Drain the almonds, and peel them if you can be bothered (I think
it enhances the flavour).

Chop the celery and spring onions; peel and chop the carrot. Put
these and the almonds into a blender, and process until smooth. My
hand blender is capable of doing this, but it takes a while and
some rearranging.

Add lemon juice to taste, and mix in the seaweed flakes. You could
add salt if you want, but I don't think it needs it.

Serving suggestion: Mound the pate on the middle of a plate. Fill
half the plate with mixed leaf salad, and arrange chopped vegetables
around: sticks of celery, rounds of peeled sliced broccoli stem,
sliced baby sweetcorn, sliced (sweet) red (bell) pepper.

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