SALMON TAPENADE

285 CALORIES | 12G FAT | 2G SATURATES | 15G CARBS | 13G SUGAR | 1.6G SALT | 25G PROTEIN | 8G FIBRE

SERVES 2

for the dip

1 x 180g tin salmon, drained

juice of 1 lemon

1 teaspoon capers

a small handful of fresh basil leaves

1 tablespoon sun-dried tomatoes in olive oil

4–6 cherry tomatoes

½ small red chilli or 1 teaspoon dried crushed chillies

¼ red onion, finely chopped

a few chives, chopped (for garnish)

for the crudités

300g carrots, peeled and cut into sticks

300g celery, cut into sticks

½ cucumber, cut into sticks

a bunch of radishes, topped and tailed and quartered

1. Place all the dip ingredients except the red onion and chives in a food processor and whiz until it is a nice chunky blend, then transfer to a bowl.

2. Add the red onion and stir through and serve with crudités of your choice with a sprinkle of cut chives.