Ingredients

  • 75g petit pois
  • 75g young leaf spinach, washed
  • 1 ripe avocado, peeled, destoned and roughly chopped
  • 100g lighter soft cheese
  • 1 tbsp chopped fresh mint, washed
  • 100g red Leicester cheese, cut into ½cm-thick slices
  • ½ red pepper, washed, deseeded and cut into zigzag shapes
  • ½ yellow pepper, washed, deseeded and cut into zigzag shapes
  • 100g cucumber, washed, deseeded and cut into zigzag shapes
  • 150g mangetout, washed

Method

  1. 1

    Put the petit pois in a pan of cold water, bring to the boil and cook for 2 minutes, until just tender. Drain and set aside.

  2. 2

    Place the spinach in a colander over the sink and pour a kettle full of boiling water over the leaves until they are wilted. Run under cold water to cool, then squeeze out all the excess water.

  3. 3

    Put the spinach in a food processor with the petit pois, avocado, soft cheese and mint, and whizz until smooth. Season to taste and spoon into a serving bowl.

  4. 4

    Use a bat-shaped (or another spooky shape) cutter to cut out shapes from the cheese slices, then serve with the vegetables alongside the dip.

Nutritional Details

Each serving provides
  • Energy 699kj 167kcal 8%
  • Fat 12.3g 18%
  • Saturates 5.7g 29%
  • Sugars 3.0g 3%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 465kj/111kcal

Each serving provides

3.9g carbohydrate 3.0g fibre 8.8g protein

 
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