Why recepie famous for?
A lunchbox full of colour and fibre that is light on budget but nutrient-rich.
Ingredients
Brown rice crackers, to serveStrawberries, to serve
PEA HUMMUS
1 cup frozen peas
1/2 x 400g can chickpeas, drained, rinsed
1 tablespoon tahini
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons fresh flat-leaf parsley leaves, finely chopped
MINI SKEWERS
1 Lebanese cucumber
3 grape tomatoes, halved
30g piece gouda cheese, cut into small triangles
HAM, CHEESE AND CARROT WRAPS
2 sun-dried tomato and basil wraps
30g spreadable cream cheese
60g shaved ham
1 small carrot, grated
Instructions
Step 1Make Pea hummus: Cook peas following packet directions. Reserve 1 tablespoon. Place remaining peas in a food processor with chickpeas, tahini, lemon juice and oil. Process until smooth. Stir in parsley. Transfer to 2 small airtight containers (see note). Top each with reserved peas.
Step 2
Make Mini skewers: Using a vegetable peeler, peel cucumber into ribbons. Roll up each ribbon. Thread 1 cucumber ribbon, 1/2 tomato and 1 triangle of cheese on 1 toothpick. Repeat with remaining ingredients and toothpicks.
Step 3
Make Ham, cheese and carrot wraps: Place wraps on a flat surface. Spread all over with cream cheese. Top evenly with ham and grated carrot. Roll up to enclose. Cut each wrap into thirds.
Step 4
Pack hummus, skewers, wraps, crackers and strawberries into 2 lunchboxes. Refrigerate until required.
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