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Ingredients
- mixed radishes 24
- baby fennel 2, cut into slim wedges
- ridged cucumbers 3, cut into long wedges
GREEN GODDESS DIP
- spring onions 1 bunch, chopped
- lemon 1, juiced
- avocado 1, stoned and chopped
- basil a small bunch, chopped
- chives a small bunch, chopped
- mint a small bunch, chopped
RED DEVIL DIP
- roasted red peppers from a jar 4, drained
- garlic ½ clove
- walnuts 50g, toasted
- harissa 2 tbsp
- olive oil 1 tbsp
- lemon 1, juiced
BREADSTICKS
- ciabatta bread mix 1 pack (about 500g)
- 
olive oil
- flour for dusting
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Make the dough following packet instructions, adding 2 tbsp olive oil into the mix. Allow to rise, knead lightly on a floured surface, then divide into 4. Roll each piece into a long rectangle. Cut into strips about 1½cm wide.
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Step 2
Oil 2 non-stick baking trays and put the strips onto them, twisting each one several times as you do so. Leave to prove again for 5-10 minutes, until they’ve risen a little more. Bake for about 10-12 minutes, or until golden.
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Step 3
To make the red devil and greed goddess dips, tip the ingredients for each, separately, into a food processor, whizz until smooth, then season. Serve the dips with the breadsticks and veg.
Nutritional Information
- Kcals 228
- Fat 12.2g
- Saturates 3.2g
- Carbs 21g
- Sugars 3g
- Fibre 3.3g
- Protein 7g
- Salt 0.6g
