For the Vegan Mayo
For the Chia Crackers
For the vegan mayo, place the sunflower oil, unsweetened soya milk and apple cider vinegar in a blender. Blitz until smooth and creamy. Stir in the finely chopped gherkin, caperberries, lemon juice, finely grated garlic and finely chopped fresh dill. Season to taste. Refrigerate until needed.
To make the crackers, place all the dry ingredients in a food processor or blender and mix for 30 seconds until the mixture resembles breadcrumbs. Transfer to a large bowl and add the oil and water and mix to combine. Divide the mixture in half and roll out between two sheets of baking paper to ½cm thickness. Cut out six 10cm-wide circles. Transfer to a baking tray and bake in a preheated oven at 150°C, gas mark 2, for 30 minutes or until crisp. Set aside to cool.
To serve, place a disc on each plate and top with two tablespoons of mayo. Arrange the asparagus spears, baby carrots, pickled onions, sorrel and micro greens on top. Drizzle with olive oil and serve immediately.