Gua­camole – but not as you know it. A creamy way to get your five a day that will pro­vide much-needed pep. Come on, those cru­dités won’t dip them­selves.

Women's Health (UK) - - EAT SMART -

IN­GRE­DI­ENTS

400g broc­coli • 150g su­gar snap peas • 8 green olives, pit­ted • 2 small av­o­ca­dos • 1 tbsp sun-dried to­ma­toes • 1 red chilli, de­seeded • juice of 1 lemon • pinch of sea salt • glug of olive oil (op­tional)

METHOD

1. Roughly chop the broc­coli and pulse it gen­tly in a food pro­ces­sor un­til it’s re­duced to chunks (for more tex­ture, thinly slice the broc­coli in­stead), then set aside.

2. Re­peat the process with the su­gar snap peas. Pulse them for a few sec­onds to avoid over-chop­ping, or slice into strips us­ing a knife.

3. Add the olives, av­o­ca­dos and to­ma­toes to the food pro­ces­sor. Blitz un­til the mix­ture is thick and smooth, then mix into the veg.

4. Slice the red chilli, re­mov­ing any rogue seeds (those things are po­tent) and add to the mix.

5. Squeeze the lemon juice over the veg­eta­bles and sprin­kle with sea salt. Taste the dress­ing and then driz­zle with a bit of olive oil to thin out the mix­ture if nec­es­sary. Holy moly, that’s good.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.