Pesto Swirled Houmous and Crudités Platter
Sharing Dish | with Sourdough, Carrots and Cucumber
Please note that this platter does not come with a recipe card. For a serving guide, please see below.
Bake the baguette on the middle shelf of your oven at 220°C/200°C fan/gas mark 7, 10-12 mins. Once baked, allow to cool, 5 mins, then slice into batons.
Meanwhile, chop the cucumber and carrots (peel if you prefer) into batons.
Add the houmous to a bowl and swirl through the pesto. Serve the pesto swirl houmous with the crudités and sliced bread alongside for dipping and scooping.
Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300 grams
Houmous
(Contains Sesame)
32 grams
Pesto
(Contains Milk)
1 unit(s)
Baby Cucumber
3 unit(s)
Carrot
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
Nutritional information
Instructions
Enjoy!
