Minty beetroot dip with chilli pitta crisps
Entertain with ease by mixing up a simple yogurt dip with crunchy chips. Serve on platters and invite everyone to dig in
Honeyed nut & pomegranate pots
- Preparation and cooking time
- Prep:
- plus chilling (no cook)
- Easy
- Serves 8
Skip to ingredients
- 85g shredded wheatcrushed
- 200g pistachiochopped
- 100g honey
- juice ½ orange
- 300ml pot double cream
- ½ x 250g pot Greek yogurt
- 2 tsp rosewater
- 110g pot pomegranateseeds
Nutrition: per serving
- kcal424
- fat33g
- saturates15g
- carbs25g
- sugars15g
- fibre4g
- protein9g
- salt0.1g
Method
step 1
In a bowl, mix the crushed shredded wheat with the nuts, 50ml of the honey and the orange juice, then divide between 8 small glasses or teacups.
step 2
Whip the cream until very softly whipped, then fold in the yogurt, remaining honey and rose water. Divide this between the pots, too. Chill for at least 2 hrs, or up to 24 hrs. Before serving, top the pots with pomegranate seeds.
