|Garlic cloves||12 Large, crushed|
|Olive oil||1 Pint (600 milliliter)|
|Ground almonds||8 Ounce (250 milliliter)|
|Fresh breadcrumbs||8 Ounce (250 milliliter)|
|Lemon juice||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Small courgettes||2 Pound (1 kilogram, for serving)|
|French beans||2 Pound (1 kilogram, for serving)|
|Cauliflower||1 Large (for serving)|
|Salt||To Taste (for serving)|
|Tomatoes||2 Pound (1 kilogram, for serving)|
|Hard boiled eggs||15 (for serving)|
Put 4 egg yolks and 6 garlic cloves in an electric blender or food processor.
Switch on at full speed and trickle in half the oil slowly until the mixture is thick.
Pour into a large bowl.
Repeat this process with the remaining egg yolks, garlic and olive oil, then add to the bowl.
Add the remaining ingredients and mix together thoroughly.
Divide between 2 serving bowls.
Top and tail the courgettes and beans.
Break the cauliflower into florets.
Cook the vegetables separately in boiling salted water for a few minutes until just tender but still firm.
Drain and leave to cool.
Cut: the courgettes lengthways into sticks, tomatoes into quarters, and the eggs in half lengthways.
Place the bowls of skordalia on large platters and arrange the eggs and vegetables around them to serve.