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.
