Chili Bean and Potato Bake
Feed your family with this cheap and filling chili bean and potato bake. Recipe thanks to the Healthy Food Guide.
Green Dip
Turn leftover salad greens into this bright green dip - it's an delicious way to get in an extra serve of vegetables or two.
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Ingredients
- 2 cups frozen peas, defrosted & drained
- 2 cups leafy greens, rocket and/or baby spinach
- ½ red onion, finely chopped
- 1 clove garlic, finely chopped (or ½ tsp minced garlic)
- ½ chilli, seeds removed & finely chopped
- ½ cup crème fraiche
- 1 tablespoon fresh mint, finely chopped
- 2 tablespoons lime or lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly cracked pepper
- ½ teaspoon ground cumin
Method
- Defrost peas by pouring boiling water over them and leaving for several minutes. Drain.
- Combine peas, along with the leafy greens, onion, garlic and chilli in a food processor and blitz until finely chopped.
- Add crème fraiche and blitz until well combined.
- Transfer to a bowl and add remaining ingredients. Mix well. Adjust seasonings to taste.
- Serve on toast or on a platter with carrot sticks and crunchy bread snacks.