Serves 2
Ingredients:
6 Young’s Flipper Dippers
For the Halloween Sweet Potato Fries
2 sweet potatoes – washed and cut into rounds
2 tbsp olive oil
Sea salt
For the Ghoulish Green Dip
50g frozen peas
50g young leaf spinach, washed
70g light soft cheese
½ tbsp chopped fresh mint, washed
Salt (optional) and ground black pepper
Method:
Pre-heat oven to 200°C/Gas mark 6
For the Fries – use mini cutters or hand carve stars and cut Halloween faces into the centre of the sweet potato slices. Place the sweet potatoes on a baking tray lined with non-stick baking parchment, drizzle with olive oil and sprinkle lightly with sea salt and bake in the oven for 20-22 minutes
Cook the Flipper Dippers according to instructions on pack
For the Dip - cook the peas in boiling water for two minutes, drain and run under cold water, drain again.
Place the spinach leaves in a colander and pour boiling water over the leaves until they are wilted. Run under cold water and squeeze out the excess water
Put the spinach in a food processor with the peas, soft cheese and mint and blend until smooth (or optional to mash). Season to taste and spoon into a serving bowl.
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