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Ingredients
PEA GUACAMOLE
- frozen peas 200g, blanched
- yoghurt 3-4 tbsp
- coriander a small bunch, chopped
- red onion 1/2 small, very finely chopped
- red chilli 1 ½, finely chopped
- lime 1, juiced
- ground cumin ½ tsp
SMOKED SALMON AND DILL
- light soft cheese 150g
- crème fraîche or yogurt
- smoked salmon 150g, chopped
- lemon 1, juiced
- dill a handful, chopped
ROAST PEPPER AND ALMOND
- roasted red peppers 200g, drained
- garlic 1 clove, crushed
- blanched almonds 75g
- smoked paprika ½ tsp
- ground cumin ½ tsp
- olive oil
- celery sticks, carrot batons, chicory leaves, cucumber batons and pepper sticks to serve
Method
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Step 1
To make the guacamole, whizz the peas and yoghurt in a food processor until smooth-ish. Stir in the rest of the ingredients.
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Step 2
To make the smoked salmon dip, beat the soft cheese with enough crème fraîche or yoghurt to loosen it. Stir in the smoked salmon, lemon juice and dill.
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Step 3
To make the roast pepper dip, whizz all the ingredients in a food processor with enough olive oil to make a dip consistency. Spoon the dips into separate jars then fill the jars with crudités.
