Artichokes and fennels both contain heart-friendly levels of potassium.
SERVES 4
PREP TIME 5 MINS
COOK TIME 0 MINS
Equipment:
Blender or food processor
Recipe Ingredients:
| 400 g artichoke hearts, drained and rinsed |
| 14 oz (400 g) fennel bulb(s), trimmed and chopped |
| 2 tbsp tahini |
| Juice of 1 lemon |
| 1 garlic clove, chopped |
| 1 tbsp olive oil |
| Salt and freshly ground black pepper |
Recipe Methods:
| 1 Put all the ingredients in a blender or food processor, and whizz or blend until smooth and creamy. Season with salt and black pepper. |
| 2 Serve with some grilled Turkish bread, toasted pitta bread or ciabatta. Alternatively, spoon it over a fresh tomato and parsley salad. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 30.78 g | Fibre : 20.02 g |
| Iron : 4.38 mg | Sugar : 3.87 g |
| Calcium : 244.27 mg | Sodium : 1888.68 mg |
| Potassium : 1823.95 mg | Calories: 527.79 kcal |
| Protein : 13.52 g | Vitamin A : 554.01 IU |
| Vitamin C : 61.44 g | Carbohydrates : 33.86 g |
| Saturated Fat : 4.17 g | Cholesterol : 0 mg |