Pea, mint & chilli dip
- Preparation and cooking time
- Prep:
- Plus defrosting no cook
- Easy
- Serves 4
Skip to ingredients
- 400g frozen peadefrosted
- 100g fat-free natural yogurt
- juice 1 lemon
- 1 tsp ground cumin
- small handful mintleaves
- 1 small red chillichopped
- 4 wholemeal pitta breads
- 500g carrotcut into batons
Nutrition: per serving
- kcal278
- fat3g
- saturates1g
- carbs47g
- sugars16g
- fibre12g
- protein15g
- salt0.8glow
Method
step 1
Whizz the peas, yogurt, lemon juice, cumin, mint and chilli together in a food processor to a texture you like. Divide between plastic tubs to pack into lunchboxes, or tip into a serving bowl. Lightly toast the pittas, then cut into wedges and serve with the dip and carrots.
