Name Spinach and garlic dip with roasted vegetables


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* 1 aubergine, cut lengthways into 8 wedges
* 2 courgettes, each cut lengthways into 4 wedges
* 2 large leeks, halved lengthways and then each cut crossways into wedges
* salt and ground black pepper
* 1 teaspoon chopped fresh rosemary
* Fry light, for spraying

For the spinach and garlic dip:

* 227 g/8 oz fresh spinach leaves
* 2 garlic cloves, crushed
* 3 spring onions, chopped
* 113 g/4oz very low fat natural fromage frais
* 1 teaspoon lemon juice
* salt and freshly ground black pepper

1. Prepare all the vegetables and place them on a baking sheet. Sprinkle with salt, pepper and rosemary, and then spray lightly with Fry Light. Bake in a preheated oven at 200°C, 400°F, Gas Mark 6, turning occasionally, for 30-40 minutes.
2. While the vegetables are roasting, make the dip. Pick, over the spinach, removing any hard stalks, and wash and drain thoroughly. Put the spinach in a pan over a low heat. Cover and cook for a few minutes, shaking the pan occasionally, until the spinach wilts and turns bright green.
3. Drain the spinach in a colander, pressing down well with a saucer to squeeze out any excess moisture. Put the drained spinach with the garlic and spring onions in a food processor or blender and blend until smooth. Transfer to a bowl and stir in the fromage frais and lemon juice. Season to taste and serve with the roasted vegetables.

Serves: 4
Sins per serving: FREE on Original and Green Preparation time: 15 minutes
Cooking time: 30-40 minutes

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