Turkey salad on rye
Open sandwiches mean you use less bread, but can pile on plenty of topping, in this case Coronation-spiced lean turkey with crisp salad
Pepper & walnut hummus with veggie dippers
Serves 2
Easy
Prep:
Cook:
Pack in the vegetables with this quick-to-make dip blitzed with sweet roasted red peppers and served with courgette, celery and carrot batons
Skip to ingredients
- 400g can chickpeasdrained
- 1 garlic clove
- 1 large roasted red pepperfrom a jar (not in oil), about 100g
- 1 tbsp tahini paste
- juice ½ lemon
- 4 walnut halveschopped
- 2 courgettescut into batons
- 2 carrotscut into batons
- 2 celerysticks, cut into batons
Nutrition: per serving
- kcal296low
- fat14g
- saturates2g
- carbs30g
- sugars9g
- fibre12g
- protein14g
- salt0.8g
Method
step 1
Put the chickpeas, garlic, pepper, tahini and lemon juice in a bowl. Blitz with a hand blender or in a food processor to make a thick purée. Stir in the walnuts. Pack into pots, if you like, and serve with the veggie sticks. Will keep in the fridge for two days, although the vegetables are best prepared fresh to preserve their vitamins.
