Crushed pea & mint dip with carrot sticks
A simple dip recipe that's low in fat and gluten-free. Refreshing mint and smooth ricotta make this a delectable veggie snack
Coconut-roasted edamame
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 70g podded edamamebeans (or 170g in their pods)
- ½ tsp sunflower oil
- 2 tsp organic, unsweetened desiccated coconut
Nutrition: per serving
- kcal149
- fat10g
- saturates5g
- carbs4g
- sugars2g
- fibre5g
- protein8g
- salt0g
Method
step 1
Heat oven to 200C/180C fan/ gas 6. On a baking tray, mix the podded edamame beans with the sunflower oil and desiccated coconut and bake in the oven for 10 mins.
