CRUDITÉS WITH TUNA AND BEAN DIP

The crudites you use are dependant entirely on what you grow and find. Serve one larger bowl for sharing, or four small ones

INGREDIENTS

• 1 each red and yellow capsicum, thickly sliced, seeds removed
• 4 baby (Dutch) carrots, ends trimmed
• 4 snow peas
• 1 red witlof (Belgian endive), leaves separated (smaller inner leaves only)

Tuna & bean dip

• 400g can cannellini beans, rinsed, drained
• 185g can tuna in springwater, drained
• 1/2 teaspoon paprika, plus extra to garnish
• 1 tablespoon capers, rinsed, drained
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil
• A few thyme sprigs, to garnish

• METHOD

  • 1
    For the dip, place the beans, tuna, paprika, capers and lemon juice in a food processor or blender with some salt and pepper. Process briefly until a rough paste forms.
  • 2
    Transfer to a serving bowl, then drizzle with the oil and garnish with thyme sprigs. Arrange the vegetables on a platter.