Olive Dip
Snacks between meals should have a low glycaemic index. That way, they won't send blood sugar levels rocketing only to crash down again and leave you feeling even hungrier. This delicious olive dip contains very little carbohydrate and, although it is high in fat, the fat type is mainly mono-unsaturated, which means it is good for blood cholesterol. Olives are also a good source of vitamin E, which acts as a powerful antioxidant in the body, helping to protect against diseases like cancer and heart disease. Serve with vegetable sticks or warm, griddled flatbread.
Ingredients
Per portion: 108 kcal, 1g protein, 10g fat, 5g carbohydrate
250g pitted green olives, coarsely chopped
2 tbsp olive oil
400g can of chopped tomatoes
2 garlic cloves, peeled and crushed
Half a red onion, peeled and finely chopped
2 tsp tomato puree
Half tsp paprika
Half tsp cayenne pepper
Method
Steep the olives in a bowl of freshly boiled water for 1 minute. Drain and set aside.
Heat the olive oil in a saucepan. Add the tomatoes, garlic, onion and tomato puree and bring to the boil. Reduce the heat and simmer for 5 minutes, then add the paprika, cayenne pepper, olives and 3 tbsp of water. Simmer for about 15 minutes until the mixture thickens.
Chill before serving.
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