Creamy beetroot hummus
This delicious dip is ready in 10 minutes - pack along with vegetable sticks or pitta bread for a portable picnic snack
Blueberry & mint iced tea
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 5 peppermint tea bags
- 140g blueberries
- 2 tbsp golden caster sugar
- large handful ice
- handful mint leaves
- a few lemonslices
Nutrition: per serving
- kcal69
- fat0glow
- saturates0g
- carbs16g
- sugars14g
- fibre1g
- protein0g
- salt0g
Method
step 1
Boil the kettle and put the tea bags in a jug. Pour over 500ml boiling water and leave to steep for 5 mins. Meanwhile, put 100g blueberries in a jug, add the sugar and lightly crush with the end of a rolling pin or a potato masher. Remove the tea bags from the water, pour the tea over the blueberries and top up with another 300ml cold water. Add a large handful of ice to cool quickly, or chill until cold.
step 2
When you’re ready to pack your picnic, pour the iced tea into bottles or flasks. Add a few sprigs of fresh mint, some lemon slices and the remaining blueberries. Seal and store in a cooler bag.
