• 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 tsp paprika, plus extra to garnish
  • 1 tbs capers, rinsed, drained
  • 2 tbs lemon juice
  • 1 tbs extra virgin olive oil
  • A few thyme sprigs, to garnish
  • 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.
  • Transfer to a serving bowl, then drizzle with the oil and garnish with thyme sprigs. Arrange the vegetables on a platter.
  • Protein Dietary Fibre 12.70g 6.20g Fat Total Energy 6.00g 688kJ Fat Saturated Sodium 1.00g 290mg Carbohydrate Total Cholesterol 13.90g 17.00mg Carbohydrate Sugars –