VEG­GIE OPEN BAGEL

with green cour­gette and av­o­cado hum­mus, red pep­per and feta cheese

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IN­GRE­DI­ENTS: 13 TIME: 30 MINS LEVEL: EASY

1 or 2 New York Bak­ery Co. Whole­meal bagels, sliced in half and toasted For the hum­mus 2 cour­gettes, chopped 1 tbsp tahini ½ av­o­cado 1 tbsp olive oil 1 gar­lic clove, crushed Juice of 1 le­mon ½ tsp cumin To fin­ish

1 large red bell pep­per Driz­zle of olive oil Pinch of salt and cracked black pep­per 50g feta cheese, crum­bled

1 tbsp fresh co­rian­der, chopped

1 Pre­heat the oven to 180°C/350°f/gas mark 4. Blend all the hum­mus in­gre­di­ents.

2 De­seed and slice the pep­per. Driz­zle with oil, add salt and black pep­per and roast for 15-20 min­utes.

3 Top each bagel half with 2 tb­sps of the hum­mus and di­vide the pep­per be­tween them.

4 Sprin­kle with the crum­bled feta and chopped co­rian­der, then sea­son with cracked black pep­per and fin­ish with a driz­zle of olive oil.

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