fine dining experience

Green goddess and red devil dips with homemade breadsticks and veg

These green goddess and red devil dips are a great way to make your picnic more interesting and they're great as a snack with drinks.

Ingredients

  • 24 mixed radishes
  • 2 baby fennel, cut into slim wedges
  • 3 ridged cucumbers, cut into long wedges

GREEN GODDESS DIP

  • 1 bunch spring onions, chopped
  • 1 lemon, juiced
  • 1 avocado, stoned and chopped
  • a small bunch basil, chopped
  • a small bunch chives, chopped
  • a small bunch mint, chopped

RED DEVIL DIP

  • 4 roasted red peppers from a jar, drained
  • ½ clove garlic
  • 50g walnuts, toasted
  • 2 tbsp harissa
  • 1 tbsp olive oil
  • 1 lemon, juiced

BREADSTICKS

  • 1 pack (about 500g) ciabatta bread mix
  • 
olive oil
  • for dusting flour

Directions

  • STEP 1

    Heat the oven to 220C/fan 200C/gas 7. Make the dough following packet instructions, adding 2 tbsp olive oil into the mix. Allow to rise, knead lightly on a floured surface, then divide into 4. Roll each piece into a long rectangle. Cut into strips about 1½cm wide.

  • STEP 2

    Oil 2 non-stick baking trays and put the strips onto them, twisting each one several times as you do so. Leave to prove again for 5-10 minutes, until they’ve risen a little more. Bake for about 10-12 minutes, or until golden.

  • STEP 3

    To make the red devil and greed goddess dips, tip the ingredients for each, separately, into a food processor, whizz until smooth, then season. Serve the dips with the breadsticks and veg.