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Serves: 6
200g frozen peas, defrosted
75g fat-free natural yogurt
1 juice lemon
1tbsp mint leaves, finely chopped
1tsp ground cumin
1 small red chilli, finely chopped (to taste)
4 pitta breads, sliced into fingers
2 carrots, cut into batons
½ red pepper, cut into strips
This is a great ‘emergency’ dip that’s easy to rustle up in a hurry using defrosted frozen peas – think green houmous. It can also be made with cream cheese or soured cream.
Wine+ This is a lovely, fresh, creamy dip so we need something light that won’t fight the flavour. We’ve headed to Italy for our fizz. You could opt for a Prosecco but why not try something different? The north of Italy produces a fizz called Franciacorta – hugely popular over there but rather ignored here, much to our loss! The Secret Cellar does a lovely version Riva di Franciacorta Brut
DOCG at £18.00.
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