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Guacamouldy with crispy ghouls
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Try this spooky recipe for the perfect Halloween snack, ready in just 20 minutes.
Set of 3 Waitrose Halloween Creepy Cookie Cutters
4 Discovery Wrapbreads or Flour Tortillas
1 tbsp Waitrose Basil Infused Olive Oil
Pack of 2 Waitrose Perfectly Ripe Avocados
2 tomatoes, roughly chopped
Juice of 1/2 lime
2 tbsp chopped fresh chives
1. Heat the oven to 180.C, gas mark 4. Using the cutters, stamp as many shapes out of the flatbreads as possible. Arrange on 2 non-stick baking sheets and brush lightly with the basil oil. Bake for 5–6 minutes until golden. Leave to cool.
2. Meanwhile, halve, skin and stone the avocados and mash roughly with a fork. Stir in the tomatoes, lime juice and chives. Spoon into a shallow bowl or rimmed plate and serve with the crispy ghouls.
Store the crispy ghouls in an air-tight container for up to 3 days.
Typical values per serving:
More info: 6.9g protein, 4.7g fibre.