Jewelled butternut squash houmous & griddled crudités
- ½ red onion, sliced
- ½ lemon
- 2 x 200g pots Asda Reduced Fat Houmous
- 300g Scratch Cook Butternut Squash Chunks
- 215g can Asda Good & Balanced Chickpeas
- 5 Asda Sundried Tomatoes
- 1tbsp Asda Good & Balanced Pumpkin Seeds
- 40g Asda Light Greek Salad Cheese
- 2tbsp rapeseed oil
- 1tbsp chopped parsley
- 4 spring onions, trimmed
- 4 small carrots, halved
- 4 radishes, halved
- 125g Extra Special Asparagus Tip
- Asda Pitta Breads
In a small, non-metallic bowl, toss the red onion with some lemon juice. Set aside.
Put the houmous, the cooked butternut squash and half of the chickpeas in a processor. Blitz briefly, to a coarse paste. Spread into a shallow serving bowl, then scatter over the remaining chickpeas, sundried tomatoes, pumpkin seeds and the crumbled Greek salad cheese. Top with the onions, drizzle over rapeseed oil and garnish with chopped parsley.
Heat a large griddle pan on high. Toss the spring onions, the carrots, radishes, and asparagus tips together with rapeseed oil and griddle for 1-2 mins on each side until charred but still crunchy. Transfer to a plate.
Griddle pitta breads for 1 min each side and cut into triangles. Serve immediately with the jewelled houmous and griddled crudités.