Caesar Salad
Who doesn’t love a Caesar salad? It’s a great gateway into the wonderful world of s…
Preparation Time
|
5mins
|
Cooking Time
|
20mins
|
Level
|
Easy
|
Serves
|
4
|
Bites
|
1
|
low-cal spray oil
1 onion, chopped
1 garlic clove, crushed
1 red chilli, diced
500g butternut squash or pumpkin, cubed
1/2 tsp ground tumeric
1/2 tsp ground cumin
900ml vegetable stock
1 x 400g butterbeans, drained
salt & pepper
4 grilled lean back bacon rashers, crumbled
120g wholemeal tortilla chips, roughly broken
4 tbsp reduced fat crème fraîche
2 tbsp sweetcorn (optional)
Spray a saucepan with oil and cook the onion, garlic and chilli over a low heat until tender.
Add the squash or pumpkin and cook for 5 minutes. Stir in the spices. Add the stock and bring to the boil, then simmer gently for 15 minutes until everything is tender.
Add half the beans and blitz in a blender or food processor until smooth. Stir in the remaining beans and sweetcorn and season to taste. Serve sprinkled bacon and tortilla chips and a spoonful of crème fraîche.
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