With the weather acting more like a winter’s day than a glorious May Bank Holiday we really didn’t feel like venturing out of the flat to go and pick up provisions. So with a few bits hanging around the kitchen and a lot of eggs left in the egg rack, I decided to make a large frittata, some sweet potato chips and a green dip as an accompaniment. It was a bit of a throw it all together and see what happens, but I have to say that it worked so well that I had to share!
Having indulged in a few too many pieces of chocolate cake this weekend it felt good to give our bodies a break with some greeny goodness and it took literally under 10 minutes to prepare, make and serve. If you aren’t a garlic’y’ person then do leave it out as it is quite a dominant flavour.
What you need (to make a large dip)
*1 Large Avocado, peeled and de-stoned
*1 Large courgette
*3 whole spring onions
*1 garlic clove
*1 pinch pepper
*1/4 tsp sea salt
- Into a blender place all your ingredients (other than your lemon juice) and blitz on a high setting until a smooth green paste
- Add in the lemon juice and re-blend for a further 10 seconds
- Scoop in to a bowl and add some chopped coriander to garnish
- Use for dipping with crudities or sweet potato chips
Let me know if you have any quick dip ideas!