Spinach, avocado and tahini dip
Deeply green and pleasantly pungent, this nourishing dip is also vegan-friendly. Add some garlic and/or toasted sesame seeds to top if you fancy. It’s also a wonderful cushion for raw vegetable and pickle topped canapés (on crackers or seeded rye bread) without reaching for the cream cheese or chicken liver pâté.

Serves 4 – 6
5 minutes preparation

300 g baby spinach, rinsed and spun
2 medium avocados
1 tablespoon lime juice
2 tablespoons tahini
2 teaspoons toasted sesame oil
Salt and pepper

Blitz the avocados with the spinach and lime in a blender. When the mix is smooth, whisk in the tahini and sesame oil to taste (some is more flavoursome than others). Season to taste and spoon the dip into a serving bowl.