Chickpea Blinis With Grilled Vegetables and Lemon Cream
[Vegan, Gluten-Free]

Mayonnaise sauce:

1. Add all ingredients apart from the olive oil to a blender and let it run for a minute, before very slowly adding the olive oil, while still blending on full speed. The slower you add the olive oil, the more the sauce will thicken, so take your time.
2. Adjust the seasoning (more salt, horseradish, lemon juice, dill etc) before pouring the sauce into a covered jar and placing it in the fridge - where it will thicken further - while you prepare the blinis.

Blinis and vegetables:

1. Turn the oven to 350 degrees. Slice the asparagus and carrots and place them in an oven tray, drizzle over a little olive oil and add some salt, and place in the oven to bake for approximately 20 minutes (until a little soft and a little brown).
2. Mix all the blini ingredients in a bowl, excluding the olive oil. Whip it forcefully together for about half a minute.
3. Heat a frying pan to low to medium heat and add the olive oil. Add spoonfuls with the blini mix, enough to get to your desired size (i make them CD sized). Flip them over after about a minute to fry on the other side. They should be firm throughout and start to go a little brown.
4. Remove the vegetables from the oven, take the sauce from the fridge, and serve while the blinis are still warm.