Name: Cashew, chilli and coriander dip
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup toasted cashew nuts; 1 bunch coriander, chopped, 1 tablespoon reserved, to serve; 1/4 cup sun-dried tomatoes, plus 1/4 cup reserved oil; 1/4 cup shaved parmesan; 2 tablespoon lime juice; 1 tablespoon extra virgin olive oil; 1 long red chilli, seeded, chopped

Ingredients

1 cup toasted cashew nuts

1 bunch coriander, chopped, 1 tablespoon reserved, to serve

1/4 cup sun-dried tomatoes, plus 1/4 cup reserved oil

1/4 cup shaved parmesan

2 tablespoon lime juice

1 tablespoon extra virgin olive oil

1 long red chilli, seeded, chopped

Method

1.In a food processor, combine all ingredients (reserve a little coriander and chilli to garnish). Process until well chopped. Season to taste.

2.Top with reserved coriander and chilli.

To make pita crisps, cat pita bread rounds into wedges and arrange on an oven tray. Spray with oil and season to taste. Bake in a moderate oven, 180°C, 4-6 minutes, until lightly golden. Makes 1 1/2 cup
Note

Woman's Weekly Food

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Ingredients

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