2 celery sticks, trimmed
8 button mushrooms
12 cherry tomatoes
1/2 cucumber
60-75 ml (4-5 tbsp) hummus
1 red pepper, cored, seeded and finely chopped
8 oz (225 g) curd cheese
1 tbsp (15 ml) low-fat natural yogurt
salt and pepper, to taste
1 tbsp (15 ml) fresh snipped chives
2 oz (50 g) chopped nuts, toasted
shredded spinach, to serve
8 button mushrooms
12 cherry tomatoes
1/2 cucumber
60-75 ml (4-5 tbsp) hummus
1 red pepper, cored, seeded and finely chopped
8 oz (225 g) curd cheese
1 tbsp (15 ml) low-fat natural yogurt
salt and pepper, to taste
1 tbsp (15 ml) fresh snipped chives
2 oz (50 g) chopped nuts, toasted
shredded spinach, to serve
method
1. Prepare the vegetables. Cut each celery stick into 4 equal lengths, crossways.
2. Neatly remove the stalks from the mushrooms.
3. Cut a thin slice from the stalk end of each tomato and carefully hollow out the centre.
4. Cut the cucumber into 8 thick rings and carefully hollow out the seeds.
5. Mix together the hummus and red pepper, then use the mixture to fill the mushroom cups and tomatoes.
6. Mix the cheese with the yogurt, seasoning, chives and chopped nuts and use to fill the celery and cucumber.
7. Make a bed of shredded spinach on a serving platter and arrange the stuffed vegetables decoratively on the top.
2. Neatly remove the stalks from the mushrooms.
3. Cut a thin slice from the stalk end of each tomato and carefully hollow out the centre.
4. Cut the cucumber into 8 thick rings and carefully hollow out the seeds.
5. Mix together the hummus and red pepper, then use the mixture to fill the mushroom cups and tomatoes.
6. Mix the cheese with the yogurt, seasoning, chives and chopped nuts and use to fill the celery and cucumber.
7. Make a bed of shredded spinach on a serving platter and arrange the stuffed vegetables decoratively on the top.
serving amount
serves 4
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