Chargrilled mango and red capsicum skewers with sweet chilli dip
Fresh and bright – a scrumptious dish for Spring! Our chargrilled mango and red capsicum skewers with sweet chilli dip are a deliciously fresh meal – pop them on the menu this week!
10 min
4-6
All Year
These vegan and gluten free stuffed red apples are sweet, smoky and make a healthy snack or pack along lunch for your work or school day. The combination of apple and chickpeas make this recipe high in fibre. A recipe the whole family will love.
Ingredients
Method
Prepare the apples:
Slice the top off the apples and gently scoop out the core and enough of the flesh to leave ½” of apple around the circumference. A melon baller works very well for this. To prevent the apples from browning, run a lemon slice over the flesh. Set aside.
Make the chickpea salad:
In a food processor, pulse the chickpeas until they resemble coarse crumbs. Spoon the chickpeas into a medium sized bowl and add the rest of the ingredients, stirring until well combined. Season with sea salt and pepper to taste.
Assembly:
Spoon the chickpea salad into each apple and place the top on for presentation.