
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. Meanwhile, chop the cucumber, pepper and carrot (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!
300 grams
Houmous
(Contains: Sesame)
32 grams
Pesto
(Contains: Milk)
1 unit(s)
Carrot
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Cereals containing gluten, Sesame, Soya May contain traces of: Lupin, Milk, Nuts)
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
1 unit(s)
Baby Cucumber
Enjoy!