Chestnut hummus
Make some festive hummus, using chestnuts in place of the usual chickpeas. Serve with crudités for an easy Christmas starter, snack or buffet addition
Broccoli caesar salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 small garlic clove
- 2 anchoviesin oil
- 4 tbsp olive oilplus extra to serve
- 1 tbsp mayonnaise
- ½ lemonjuiced
- 10g finely grated parmesanplus extra to serve
- 1 tsp Dijon mustard
- 300g long-stemmed broccoli
- 2 shop-bought crostinicrushed
Nutrition: Per serving
- kcal201
- fat19g
- saturates3g
- carbs3g
- sugars2g
- fibre2g
- protein4g
- salt0.5g
Method
step 1
Crush the garlic with the anchovies. Tip into a small bowl and mix with the oil, mayonnaise, lemon juice, parmesan and Dijon mustard.
step 2
Cook the broccoli in a pan of boiling salted water for 3-4 mins until just tender. Drain. Arrange the broccoli over four plates, then drizzle with the dressing. Crush the crostini and scatter over the salad, then drizzle with a little more olive oil and sprinkle with extra grated parmesan.
