Vegetable Chips & Pumpkin Dip

Nutritious and a delicious snack full of beta-carotene, vitamins, and minerals. The beetroot promotes the development of healthy bacteria, so helpful if your child has been on antibiotics recently.

Serves: 4 children

Steps

1. Cut the vegetables into long thin strips (1cm thick) Julienne style.
2. Pour the olive oil onto a baking tray and heat in a preheated oven at 200oc / Gas Mark 6, until hot.
3. Place the vegetables on the tray making sure that they are covered in oil.
4. Place the tray back in the oven for 15 to 20 minutes until chips are a light golden brown.
5. While the chips are baking you can make the pumpkin dip
6. Dry fry the pumpkin seeds in a frying pan over a moderate heat for 5 to 10 minutes. Turn them over as they pop and go golden brown.
7. Remove the cooked seeds from the frying pan and allow them to cool to the touch.
8. Place the seeds in a food processor and grind, adding the garlic, spring onions, ground cumin, tomatoes, tomato puree, and lime juice. Blend until smooth.
9. Pour the pureed soup back into the casserole dish and stir in the macaroni, parsley and basil.
10. Serve with the chips and dip together in separate bowls.