Put a spring in your step with this healthy alternative to all the sugary treats on offer at Easter.
Put some small sprigs of curly parsley in a bowl of cold water. Chop some mixed nuts and seeds to a medium consistency and put some in the bottom of 4 small glasses. Peel 12 Chantenay carrots, trim the tops and make a hole in the top of each with a cocktail stick. Stand 3 carrots in each glass and divide a tub of houmous between the glasses. Top each with more chopped nuts. Drain the parsley and stick a sprig into the top of each carrot. That’s all folks!