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
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 400g can chickpeas, drained
- 1 garlic clove
- 1 large roasted red pepper from a jar (not in oil), about 100g
- 1 tbsp tahini paste
- juice ½ lemon
- 4 walnut halves, chopped
- 2 courgettes, cut into batons
- 2 carrots, cut into batons
- 2 celery sticks, cut into batons
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.
