A seasonal plate of crudités with a zingy spinach dip
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Preheat the oven to 180°C, gas mark 4. Open out and tear the pitta into ragged, crisp-sized pieces. Scatter over a large baking tray then brush with the oil, season, and scatter with 2 tsp zaatar. Bake for 10-15 minutes, until golden and crisp.
Put the spinach into a processor or blender with the chickpeas, garlic, soured cream, lemon zest and juice. Blend until smooth, thick and vibrant green. Season generously to taste.
Serve immediately, drizzled with oil and a scattering of extra zaatar, with the crispy pitta and your choice of summer vegetables on the side.
Typical values per serving when made using specific products in recipe
Energy | 1,594kJ/ 380kcals |
|---|---|
Fat | 14g |
Saturated Fat | 4.8g |
Carbohydrates | 47g |
Sugars | 6.2g |
Fibre | 8.4g |
Protein | 13g |
Salt | 0.8g |
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