Guacamole with Crudites
|Frozen peas||12 Ounce, Defrosted (350 Gram, 2 1/4 Cups)|
|Garlic||1 Clove (5 gm), crushed|
|Spring onion||2 , chopped|
|Finely grated lime rind||5 Milliliter (1 Teaspoon)|
|Lime||1 , juiced|
|Ground cumin||2 1⁄2 Milliliter (1/2 Teaspoon)|
|Tabasco sauce||1 Dash|
|Reduced fat mayonnaise||15 Milliliter (1 Tablespoon)|
|Chopped fresh coriander/Chopped fresh parsley||30 Milliliter (2 Tablespoon)|
|Black pepper||To Taste|
|Paprika||1 Pinch (For Garnish)|
|Lime slices||4 (For Garnish)|
|For the crudites|
|Eating apple||1 (Red Skinned)|
|Lemon juice/Lime juice||15 Milliliter (1 Tablespoon)|
1. Put the peas, garlic clove, spring onions, lime rind and juice, cumin, Tabasco sauce, mayonnaise and salt and black pepper into a food processor or a blender for a few minutes and process until smooth.
2. Add the chopped coriander or parsley and process for a few more seconds. Spoon into a serving bowl, cover with clear film and chill in the fridge for 30 minutes, to let the flavours develop fully.
3. For the crudites, trim and peel the carrots. Halve the celery sticks lengthways and trim into sticks, the same length as the carrots. Quarter, core and thickly slice the apple and pear, then dip into the lemon or lime juice. Arrange with the baby sweetcorn on a platter.
4. Sprinkle the paprika over the guacamole and garnish with twisted lime slices.